Had it. Not impressed. Why go to the trouble of buying "healthier" skinless chicken breasts--at like 4x the price of plain, ordinary skin-on chicken--and then add mayo, which ends up having more fat, calories, cholesterol, and sodium to boot, than leaving the tasty, crispy skin on would? The mayo method ends up greasier, as well. .. Sorry to be a wet blanket on this idea, but it makes no sense to me. Start the skin-on chicken cooking at a higher heat for the first 5-10 mins. to seal in the natural juices, then reduce heat for the remainder of cooking time.. it'll be moist and tender that way.
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Had it. Not impressed. Why go to the trouble of buying "healthier" skinless chicken...