Imported from the web

Oven-Roasted Chicken Breast

Name: Oven-Roasted Chicken Breast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cup water (for the brine); 6.5 tsp salt (for the brine; divided, with 1/2 teaspoon reserved for seasoning); 4 oz boneless skinless chicken breast halves (about 4 ounces each); 2 tsp olive oil; 2 tsp pepper

Imported by Starr2 on SeeMeCook

Boneless, skinless chicken breasts are brined, brushed with olive oil and roasted at high heat for a tender, juicy result. Rest before slicing or chopping; the leftovers work well in salads, soups, casseroles or sandwiches.

4 servings25 minAmerican

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Ingredients

2 cup water (for the brine)
6.5 tsp salt (for the brine; divided, with 1/2 teaspoon reserved for seasoning)
4 oz boneless skinless chicken breast halves (about 4 ounces each)
2 tsp olive oil
2 tsp pepper

Steps

1
In a large bowl, whisk the water and 2 tablespoons of the salt until the salt dissolves.
2
Add the chicken breasts to the brine and let them soak for 20 to 30 minutes.
3
Preheat the oven to 425°F (220°C). If the chicken breasts are much thicker at one end, flatten them with a meat mallet until they are an even thickness. A heavy skillet or saucepan can be used in place of a mallet.
4
Drain the chicken and discard the brine. Pat the breasts dry with a paper towel.
5
Transfer the chicken to a greased sheet pan or a 13-by-9-inch baking dish.
6
Brush the chicken with olive oil.
7
Sprinkle the chicken with the remaining 1/2 teaspoon salt and the pepper.
8
Bake for 15 to 20 minutes, until the internal temperature reaches 165°F (74°C). Check with a reliable meat thermometer.
9
Remove the chicken from the oven and transfer it to a cutting board. Let it rest for about 5 minutes so the juices redistribute, then slice or chop as desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cooked chicken in storage wrap or foil, place it in an airtight container or freezer bag, and freeze for up to 4 months; thaw overnight in the refrigerator before reheating. Variations mentioned: season with lemon zest and dried sage, thyme and rosemary; Cajun seasoning; or ranch seasoning. These are optional variations, not part of the listed base ingredients.