BY AMERICA'S TEST KITCHEN APTo develop a bone-in chicken breast recipe that produced moist meat, crisp skin, and a quick pan sauce, we turned to pan roasting, where the chicken is browned in a skillet on the stovetop and then slid, skillet and all, into a very hot oven to finish cooking. This method helped to protect the delicate white meat, which doesn't have a lot of fat, from drying out.Read more on NewsOK.com