This results in tender and juicy chicken breasts and so simple! I have a toaster oven; so even if it is hot outside; the kitchen does not get heated. This recipe perfect for 2 large chicken breasts; but of course, easily doubled! The secret is in the brining and I used Whole Foods Lemon Pepper for my seasoning, in place of the black pepper and salt.
Ingredients:
- 2 boneless skinless chicken breasts
- 1 teaspoon olive oil
- 1teaspoon black pepper
- 1/4 teaspoon salt
Directions for Brine:
Brine the chicken in a mixture of cold water (enough to submerge breasts) and 2 tablespoons salt. Place in refrigerator for 30 minutes.
Directions for the Bake:
Preheat oven to 424-degrees.
Drain the brine and blot the chicken dry with paper towel. (Tip: pound with meat mallet to make for even thickness).
Brush with olive oil and sprinkle with seasonings.
Bake for 15-20 or until internal temperature is 165-degrees.
Allow to rest 5 minutes. I finished the breasts by combining 2 tablespoons olive oil with 2 tablespoons fresh lemon juice.
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