Many types of cooking methods can be applied to the breasts of poultry. In comparison to leg meat, breast meat requires short cooking times to just cook the meat through in order to maintain its juiciness. Breast meat is not as forgiving as leg meat. Overcooking breast meat or applying the wrong cooking method will result in dry and stringy meat.

Most Suitable:
Dry Heat: pan frying, baking/roasting, grilling, shallow frying, deep frying, stir frying, sauteing
Moist-heat: poaching, steaming, en papillote

Suitable:
Dry-heat: searing, broiling

Less Suitable:
Moist-heat: simmering, boiling, braising, stewing, pot roasting