Perfectly Moist Roasted Chicken Breasts
I hear so much discussion about chicken... chicken breasts, chicken thighs, light meat, white meat, dark meat, can eat it, can't eat it, gets stuck, doesn't get stuck... wow! When you cook a boneless skinless chicken breast until its as dry as wood put the whole hunk on a plate and serve it naked - is it any wonder you cant eat it! Chicken doesn't need to be cooked to death. Most home cooks overcook their proteins; turning them into dry hockey pucks on a plate.
- Boneless skinless chicken breast
- Kosher Salt and freshly ground black pepper
- Remove the chicken from the package and use your KITCHEN SHEARS to cut off the big yellow fat globs and odd looking tissue so that it's a nice neat piece of meat. I also cut off the pointed TIP at the end as it gets so dry. SNIP!
- Arrange the chicken on a Pam sprayed or foil lined metal baking sheet - rub the pieces down with a little olive oil as they have no skin, season them with a tasty herb blend such as Tony Chatcheres or Mrs. Dash or even just Kosher Salt and Freshly Ground Black Pepper, and pop them into a 400 degree preheated HOT oven.
- I cook my chicken breast to 160 degrees It takes 10 to 12 minutes and I can tell when it hits the right temperature because I have an instant read meat thermometer that I paid just $6 for at the grocery store. Open the oven, take out the pan and set it on top of the stove and close the oven door. Take out your trusty thermometer and stick it into the THICK part of your chicken breast and watch the needle move. When you try it and it runs right up to 155 to 160 degrees its done. The temperature will continue to rise a bit after you have taken it from the oven.
- Allow the meat to rest for TEN WHOLE MINUTES - which allows the juices to reabsorb into the meat. If you don't allow meat to rest the juices run out all over the cutting board instead of keeping it moist. Slice on the diagonal as in the photo - nice even thin slices to fan out on your plate. Spoon on some salsa or salad and enjoy!