Directions: |
Directions:*To brine chicken breasts, simply fill a large bowl with 1 qt. of warm water and 1/4 c. kosher salt. Stir to combine until most of the salt is dissolved. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. You can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
Heat oven to 450º F. Place the chicken breasts in a single layer in a large baking dish. Brush both sides (turning once) evenly with the melted butter or olive oil.
In a separate small bowl, stir together the salt, pepper, garlic powder and paprika. Sprinkle the mixture evenly over the chicken on both sides. Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink (165º in the thickest part of the breast).
Once the chicken is cooked, remove the pan from the oven and loosely cover with foil. Let the chicken rest for at least 5-10 minutes. Serve immediately or freeze for later use. |
Personal
Notes: |
Personal
Notes: This makes an easy and delicious entrée, but I also like to bake a whole package of chicken breasts this way and freeze (a couple per quart-sized freezer bag). When I need cooked chicken for another recipe, I'm all set! These stay juicy and are flavored well for use in casseroles and "Mexican Chicken & Rice Salad."
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