If you know the answer to the title’s question, I would love to hear your solution. Mine is very simple, so simple it had skipped my mind to make it into a blog post until a friend asked about it just recently.
Traditional Persian cuisine rarely involves the use of oven. So, to cook breast chicken, to accompany for instance lentil mixed rice or barberries mixed rice, we either fry, boil or use a combination of the two methods. These methods however, are best suited for very young and small chickens. On the other hand, I personally find most of the packaged breast chickens available in the supermarkets a bit too big and old, resulting in a dry and bland chicken dish if I were to boil and/or fry them. So, here is my simple solution to get a really tender and juicy chicken breast dish.