Roasted Chicken Breasts

Name: Roasted Chicken Breasts
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 large split bone in skin on chicken breasts; 1/4 cup sour cream; juice of 1 lemon; 3 tablespoons hot sauce, I used franks red hot; 1 tablespoon creamy mustard sauce from my profile; 1 teaspoon cajun seasoning; 1 teaspoon black pepper abd salt to taste; 1 tablespoon butter, melted; 1 tablespoon chili infused olive oil; 2 garlic cloves, minced; 1 tablespoon each, fresh chopped rosemary, thyme, parsley and chives; 2 tablespoons fresh grated romano cheese

fenway @Fenway

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.

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Ingredients

10 mins

4 servings

2large split bone in skin on chicken breasts
1/4 cupsour cream
juice of 1 lemon
3 tablespoonshot sauce, I used franks red hot
1 tablespooncreamy mustard sauce from my profile
1 teaspooncajun seasoning
1 teaspoonblack pepper abd salt to taste
1 tablespoonbutter, melted
1 tablespoonchili infused olive oil
2garlic cloves, minced
1 tablespooneach, fresh chopped rosemary, thyme, parsley and chives
2 tablespoonsfresh grated romano cheese

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Steps

10 mins

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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Cooksnaps

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fenway @Fenway

on June 16, 2016 17:47

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.