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Chicken breasts tend to get a bad rap, often considered to be the least flavorful part of the chicken due to its lack of fat. In my kitchen, though, chicken breasts are allowed to shine, especially in a tasty recipe like this one. I take great care to brown the chicken breasts first, then I gently cook them in a tomato sauce that infuses them with flavor and keeps them moist, helping to prevent the chicken from becoming dry or rubbery.
To make the dish a more well-rounded one-pot meal, I add canned chickpeas and kale. For texture, I top it with garlic-and-herb breadcrumbs, which I had quickly toasted in a pan before cooking the chicken.
While chicken breasts can still be a risky option when eating out, at home they have a place in the kitchen when you're looking for a light yet filling meal.
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