Seared thinned-out chicken breast

Thin out the breast (with a knife until flat, about half the original thickness) so it cooks evenly.

Salt it at some point in the process, and flavour with spices, a marinade, a sauce or an herb mix.

Remove when the very centre reads 155F; it needs only 45 seconds there for the same bacterial kill as 165F, and carryover cooking holds it. A thinned breast reaches it in about seven to eight minutes.

Slice and serve.

Sear over medium-high to high heat in a little fat (the experiment pan was at 375F), flipping so the heat moves in evenly from both sides.