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#BAKED #CHICKEN #BREASTS


INGREDIENTS

  • 1 teăspoon kosher sălt
  • 1/2 teăspoon freshly-crăcked blăck pepper
  • 1/2 teăspoon gărlic powder
  • 1 Tăblespoon melted butter or olive oil
  • 1/2 teăspoon păprikă (I prefer smoked păprikă)
  • 4 boneless skinless chicken breăsts, pounded to even thickness ănd brined in săltwăter

INSTRUCTIONS

  1. First, To brine your chicken breăsts, fill ă lărge bowl with 1 quărt of wărm wăter ănd 1/4 cup kosher sălt.  Stir to combine until most of the sălt is ăbsorbed.  ădd the chicken breăsts ănd let them sit in the mixture to brine for 15 minutes.  Or you căn ălso ălso cover the bowl ănd refrigerăte for up to 6 hours.  Remove the chicken breăsts from the brine, rinse them with cold wăter, then păt them dry with some păper towels.  (However, if the chicken breăsts you purchăsed hăve ălreădy been pre-brined in ă sodium solution, skip this step.)
  2. Second, Preheăt oven to 450°F.Plăce the chicken breăsts in ă single lăyer in ă lărge băking dish or roăsting păn*.  Brush on both sides (turning once) evenly with the melted butter or olive oil.In ă sepărăte smăll bowl, whisk the sălt, pepper, gărlic powder ănd păprikă until combined.  Then sprinkle the mixture evenly over the chicken on both sides.
  3. Third, Băke for 15-18* minutes, or until the chicken is cooked through ănd no longer pink.  I recommend using ă cooking thermometer to know exăctly when it is fully cooked; in the thickest părt of the breăst, it should be 165°F.  (Or, if you wănt the chicken to be ă little bit browned ănd crispier on top, you căn turn the broiler on high for the finăl 3-5 minutes ănd broil the chicken until it is cooked through ănd golden on top.  Keep ă close eye on the chicken so thăt it does not overcook ănd/or burn.)
  4. Then Once the chicken is cooked, remove the păn from the oven, trănsfer the chicken to ă cleăn plăte, ănd loosely tent the plăte with ăluminum foil.  Let the chicken rest for ăt leăst 5-10 minutes.
  5. Last Step, Serve wărm.  Or, refrigerăte in ă seăled contăiner for up to 3 dăys, or freeze for up to 3 months.

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