Roasted Chicken Breasts
This is a all purpose way to get juicy moist chicken breasts. The chicken is cooked on the bone with skin and taken out when just done and allowed to rest to finish cooking. This is the way I cook chicken for chicken salad or any recipe that calls for cooked chicken.
Roasted Chicken Breasts
This is a all purpose way to get juicy moist chicken breasts. The chicken is cooked on the bone with skin and taken out when just done and allowed to rest to finish cooking. This is the way I cook chicken for chicken salad or any recipe that calls for cooked chicken.
Cooking Instructions
- 1
Preheat oven to 350. Line a baking pan large enough to hold chicken in one layer with foil. Spray foil lightly with non stick spray
- 2
Whisk in a large bowl all ingredients except chicken breasts
- 3
Loosten skin on breasts to allow marinade to reach all sreas
- 4
Cover chicken with marinade and refrigerate at least 2 hours or up to overnight
- 5
Remove from marinade and place skin side up in prepared pan. Roast about 30 mnutes to an internal temperature beyween 150 and 160
- 6
Cover chicken in pan 15 minutes to rest, temperature will rise so don't over roast it
- 7
Either serve as is or remove skin and bones and use meat for a great chicken salad or anywhere you need cooked chicken breast. The meat is incredibly moist, but the skin will not be crispy with this method of cooking. You can broil the skin to crisp it up if you want to use it. I discard it for using just the meat.
- 8
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