Chicken Breast Fillet - Skin Off

Chicken breast fillet is the whole breast, skin off and trimmed in-store, the leanest cut on the bird at around 31g protein and just 3.6g fat per 100g cooked. That leanness makes it the go-to for high-protein meal prep and light meals, but it also means it overcooks quickly and turns dry. Cook to an internal 74C and no further, then rest for 5 minutes. Butterflying thick fillets, or pounding them flat, helps them cook evenly rather than drying on the outside before the middle is done. It suits grilling, pan-frying, poaching and slicing for stir-fries and salads. Ask in your notes for schnitzel-thickness slicing at no extra charge. A short brine keeps it especially juicy.