OK, I have the secret to the easiest, moistest chicken breast. Spice your chicken breast however you like (I use a bit of garlic powder, seasoning salt and pepper) and place on a large piece of tinfoil. I sometimes add a bit of Italian salad dressing at this point (approx. 2-3 tbsp.) and some water (approx. 2-3 tbsp. - less if using Italian dressing). Seal up the tinfoil ensuring there are no holes - I also like to put it on a cookie sheet (just in case). Bake in oven at 350 for 1 hour - no peeking.
I sometimes do this with a whole package of chicken breast. When it is done, I cut them all up into bite size pieces and make baggies with 2.5 ounces (1/2 P) for salads, stir-frys, etc. I then freeze and take out the night before I want to use it. This and BBQing are the only ways we cook chicken breast.
HTH,
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