|Julian's Oven Baked Chicken Breast Halves|
Below I do not specify how many breasts to prepare, but I usually do 2-6 breast halves at a time, one portion per person. You don't have to be very specific with the ingredients and I never measure them. Season to taste.
|Brined, Seasoned and Ready for Baking|
Boneless skinless chicken breasts halves
1 tablespoon melted butter
1 teaspoon salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
Brine the chicken breast halves while you prepare other side dishes. Fill a large bowl with one quart of warm tap water (not hot) and two tablespoons of salt for every breast half. Stir until the salt dissolves. Add the chicken breasts and let them soak in the brine for 15-30 minutes.
Remove the chicken breasts and pat dry with a paper towel when ready to use. Pre-heat oven to 450F degrees.
Melt the butter, using more if needed for larger quantities. Spread some of the melted butter in the bottom of your baking dish. Place the chicken breasts in a single layer into the butter dish. Brush the remaining butter on the breasts.
Mix together the seasonings in a small bowl. Sprinkle the mixture evenly over the chicken.
Bake for 15-18 minutes, or until the chicken is cooked through and registers 160-170F degrees on an instant read thermometer inserted into the center of breast. Remove the baking dish from the oven and loosely cover with aluminum foil. Let the chicken rest for at least 10 minutes, then serve.