With the gentler cold-start searing method, an initial burst of high heat drives off moisture so that the chicken will brown evenly; the heat is then lowered and the breasts flipped every 2 minutes. Cooked this way, the meat unhurriedly warms from the outside in so that it remains maximally juicy; meanwhile, a rich brown crust steadily develops on the surface with each flip. Cold-Start Pan-Seared Chicken Breasts recipe: https://cooks.io/4bec8Ft | America's Test Kitchen