Today, we ate quesadillas for dinner. It is sooo easy to make. And shall I say…quick too?? It is by dar one of the kids’ favorite dish. Who doesn’t like chicken and cheese in a tortilla 
? However, cooking chicken breasts is not my forte. I would fry it wrong and would end up being too crusty on top and dry inside. And too often, chewy. Whenever I would bake it , the result would be just the same. I prefer cooking boneless chicken thighs. They are fatter so they are never dried.
So, one day, I really got tired of messing up cooking the simplest meat, which is the chicken breast, and I looked for a better method of cooking it. I found this amazing method on kitchn.com and you can find the original blog post here 
www.kitchn.com. This method is easy and you cannot mess it up. As long as you follow the instructions to the T.
You won’t be searing, sautéing, broiling, frying, or baking the breast; this method heats the chicken breasts quickly on the stove top then lets them poach from the inside out in their juices in a covered pan.
You cannot open the lid while the breasts are cooking. You can’t peek, and you have to trust the method.
I use this method to cook the breasts for our chicken quesadillas but this method is great for any dish that you want to top with chicken breasts like chicken Caesar salad.
Flatten the chicken breasts: Pound the chicken breasts to an even thickness with a meat mallet. If you don’t have a meat mallet, you can use the bottom of a wide jar or glass or even a rolling pin. Make sure to cover the top of the breasts plastic wrap to the chicken juice doesn’t spatter everywhere.
Season the chicken breasts lightly salt and pepper the chicken breasts.
Heat the pan over medium-high heat. When it is hot, add the oil (or butter, if using). With high heat, I prefer using Avocado oil.
Add the chicken breasts to the pan and cook for a 1 minute to get them slightly golden on one side.
Then flip each chicken breast over.
Cover the pan with a tight-fitting lid. Turn the heat to low and set the timer for 10 minutes. DON’T TOUCH IT!!!
After cooking on low for 10 minutes, turn off the heat and let sit with the lid on for another 10 minutes. (If you have an electric stove, remove the pan from the heat). Again, DON’T TOUCH THE LID.
After the 10 minutes have elapsed, take the lid off and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. To check if the breast are fully cooked, you can use a thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator.
