Next time you use fresh garlic, give the cut pieces a soak in lemon juice (or vinegar of choice) for 2-3 minutes first. Chef’s secret for cutting the raw bite/heat of the garlic and getting more of the warm/hearty garlic flavor.
Also, instead of slicing through the breasts, out between two sheets of saran wrap and smack the fat end with a small pan or large wooden spoon till flattened and same thickness as rest of the breast/thickness you want. This slightly tenderizes the breast and breaks don the tissue walls a bit making for a leas tough and juicier final product. Takes only a minute but having consistent thickness makes all the difference in cooking it all to consistent temperature without the ends being overdone and dry.
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