How Do You Make A MOIST Grilled Pheasant Or Chicken Breast?
Ever wondered how to prepare a pheasant or chicken breast without having it dry out to the point of choking you when you eat it? Well I have the answer to your questions in this very simple recipe. Step 1 I prefer filleting my pheasant breasts from the breast bone or using boneless chicken breasts. Start by poking holes with a fork in 4 to 6 breasts. I like a lot of holes, and I’ll explain why in a minute. Place the breasts in a square dish of some sort and completely cover with lemmon juice. I like to add lemmon pepper to this as well and let it soak for 1 to 3 hours in your refrigerator. (The holes draw in the lemmon juice and will keep these breasts moist throughout the cooking process, that’s why I like a lot of holes) Step 2 Next take a stick of butter and melt it, add soy sauce to darken the mixture to a very dark chocolate brown. I also add teragon leaves to this, but it is not necessary, I just like the spice. Mix this up good as the soy sauce likes to seperate from the butter.
