Ultimately, chicken fillets are just solid blocks of meat and can be shaped and molded to suit the requirements of nearly any recipe. Wine Pairing for Garlic Butter Chicken: A dry Sauvignon Blanc with those citrus overtones will balance the richness of the butter and won't be overpowered by the garlic.

You could also go with a robust dry rose; again, it will balance the richness, and French roses are made for garlic dishes!Even when those sudden hunger pangs kick in, you can quickly take some chicken fillet to make crispy bread-coated strips, creamy stuffed chicken, grilled tikkas, and the like. A digital food thermometer will help you achieve perfect results whatever the size of the chicken breast. Or serve it with pasta; it works well with herb pasta, lemon garlic pasta, or simple parsley garlic pasta. You can serve it with potatoes, like these garlic butter potatoes, or these crispy pan-fried potatoes. Chicken breasts will cook more evenly if they're of an even thickness, so put each one on a board, cover with some cling film and flatten the fattest part slightly with a rolling pin or the base of a saucepan.

You really don't have to try too hard with chicken fillet; just a handful of ingredients is all you need to make a satisfying meal. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.You can use them to make Indian curries, baked dishes, stuffed chicken, barbecued chicken, among other lip-smacking creations. If you find they are not an even thickness, you can use a meat mallet (or the base of a heavy pan) to bash the plumper end down. It can easily become chewy as well, but if treated with a little care during cooking, the results can be juicy and delicious.