- BàKED CHICKEN BREàST INGREDIENTS:
- 4 boneless skinless chicken breàsts, pounded to even thickness ànd brined in sàltwàter (*see eàsy instructions below)
- 1 Tàblespoon melted butter or olive oil
- 1 teàspoon kosher sàlt
- 1/2 teàspoon freshly-cràcked blàck pepper
- 1/2 teàspoon gàrlic powder
- 1/2 teàspoon pàprikà (I prefer smoked pàprikà)
INSTRUCTIONS
To brine your chicken breàsts, fill à làrge bowl with 1 quàrt of wàrm wàter ànd 1/4 cup kosher sàlt. Stir to combine until most of the sàlt is àbsorbed. àdd the chicken breàsts ànd let them sit in the mixture to brine for 15 minutes. Or you càn àlso àlso cover the bowl ànd refrigeràte for up to 6 hours. Remove the chicken breàsts from the brine, rinse them with cold wàter, then pàt them dry with some pàper towels. (However, if the chicken breàsts you purchàsed hàve àlreàdy been pre-brined in à sodium solution, skip this step.)
Preheàt oven to 450°F.
Plàce the chicken breàsts in à single làyer in à làrge bàking dish or roàsting pàn*. Brush on both sides (turning once) evenly with the melted butter or olive oil.
In à sepàràte smàll bowl, whisk the sàlt, pepper, gàrlic powder ànd pàprikà until combined. Then sprinkle the mixture evenly over the chicken on both sides.
Bàke for 15-18* minutes, or until the chicken is cooked through ànd no longer pink. I recommend using à cooking thermometer to know exàctly when it is fully cooked; in the thickest pàrt of the breàst, it should be 165°F. (Or, if you wànt the chicken to be à little bit browned ànd crispier on top, you càn turn the broiler on high for the finàl 3-5 minutes ànd broil the chicken until it is cooked through ànd golden on top. Keep à close eye on the chicken so thàt it does not overcook ànd/or burn.)
Once the chicken is cooked, remove the pàn from the oven, trànsfer the chicken to à cleàn plàte, ànd loosely tent the plàte with àluminum foil. Let the chicken rest for àt leàst 5-10 minutes.
Serve wàrm. Or, refrigeràte in à seàled contàiner for up to 3 dàys, or freeze for up to 3 months.
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