Baked Boneless Chicken Breasts

Knowing how long to bake chicken breasts and at what temperture is one of the biggest tricks in making sure they are nice and juicy. Because chicken breasts are lean meat, they can overcook and dry out easily, and when there is no bone or skin to protect the meat as when baking boneless, skinless chicken breasts, you need to take special care to have your chicken breasts not dry out.

• Serve hot with your favorite sides
• Chill the chicken and serve on top of a green or grain salad
• Use to make tacos, enchiladas or burritos
• Add to soups, pastas or casseroles
• Stuffed into wraps or pitas
• Make Chicken Salad

Some tips:

• Brine the chicken breasts. When a chicken is placed into brine, it absorbs some of the brine which helps to both keep it moist and also to season it all the way through. When you’re working with a brined chicken, even if you overcook it a bit, it should still come out tender and juicy.
• Cooking boneless chicken breasts on high heat for a shorter amount of time will help keep them juicy and delicious.
• For the juiciest chicken breasts, choose a baking dish that is just the right size for the number of chicken breasts you're cooking. You don't want too much room around them or the juices will evaporate and the chicken will become dry.
• Use butter. It creates a sauce that is so flavorful.
• Add a little water. A couple of tablespoons will do. This helps prevent the chicken from drying out and makes sure that you have a little sauce to pour over once it's cooked.
• Add flavor by sprinkling the chicken breasts with garlic powder, salt, black pepper and paprika, herbs, or whatever seasonings you prefer.

FMM: This recipe was not too bad. The chicken was flavorful and fairly moist; Brian added herbs. The recipe is not one I would make for company but it was quick and easy for a week night meal.

Basic Recipe:

4 boneless, skinless chicken breasts
1/4 cup of kosher salt and 1 quart of water for brine
2 tablespoons melted butter or olive oil
1 teaspoon fresh black peppe r (do not add more salt as the brine will add enough)
1 teaspoon garlic powder
1 teaspoon paprika
[fresh or dried herbs]

Fill a large bowl or baking dish with lukewarm water and add the salt, stir around until salt dissolves. Add chicken breasts to salt water for at least 15 minutes up to 2 hours. Remove from water, rincse and pat dry with a paper towel.

Place chicken in a baking pan that allows for the chicken to be placed individually instead of overlapping, but not so big that the moisture will evaporate quickly. Coat both sides of chicken breasts with butter or olive oil.

Mix together the teaspoon each of salt, pepper, paprika and garlic powder. Rub seasoning mix into chicken. Do not cover.

Bake at 450 degrees F for around 20 minutes or until the internal temperature is 165 degrees [155, cover and let rest?].

Let rest for at least 5 minutes before serving.

4 servings