Notes on Ingredient Preparation
When working with boneless, skinless chicken breasts, it is important to inspect them for any remaining bits of connective tissue and remove them for a smoother texture. If the chicken breasts are very thick on one end, lightly pounding them to an even thickness can help them cook more evenly and prevent the thinner end from drying out while the thicker portion finishes cooking.
The minced garlic should be prepared using a sharp knife or garlic press for consistent texture. Avoid over-crushing, as this can release excess moisture and make the garlic more prone to scorching. Keeping the garlic uniform in size ensures even flavor distribution throughout the dish.
