Directions: |
Directions:Brine the chicken: Fill a large bowl with 1 quart of warm water and 1/4 cup 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 or up to 6 hours in the refrigerator. Remove chicken breasts from the brine, rinse with cold water, then pat them dry with some paper towels. (If the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
1. Preheat oven to 450°F.
2. Place the chicken breasts in a single layer in a large baking dish. Brush evenly on both sides (turning once) with the melted butter or olive oil. In a separate small bowl, combine the salt, pepper, garlic powder and paprika. Then sprinkle the mixture evenly over the chicken on both sides.
3. Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.)
4. Once the chicken is cooked, remove the pan from the oven, transfer to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
5. Serve warm.
from gimmesomeoven.com |
This recipe for Baked Chicken Breasts is from