There are two things you need in order
to make a moist, tender, juicy chicken breast. One of them is the right pan. You
want a pan that heats up evenly, holds its temperature and has really nicely sloped sides so the moisture can evaporate and you get a good sear. And I love our Anolon Advanced Home Skillet which is nonstick on the inside and the
outside for easy cleanup, but not on the bottom so it doesn’t slide around the
stove top. The second thing you need to ensure that your chicken breast is not dry is an instant-read meat thermometer. You need to insert it one inch into the
meat and go horizontally. We all know that boneless, skinless chicken breasts make a fast, easy weeknight meal, But we’re going to take ours to the next
level with a squeeze of lemon, some crumbled feta and fresh oregano. Oh that looks good. Alright, let’s eat!