praisefor3 Posted January 19, 2011 Share Posted January 19, 2011 I stopped baking these in the oven years ago because I never figured out the secret to moist chicken. Someone suggested Italian dressing but my dh doesn't like that tangy taste. Now I want to make them again. Any suggestion? Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted January 19, 2011 Share Posted January 19, 2011 :lurk5: I've wondered this myself. Quote Link to comment Share on other sites More sharing options...
Abigail4476 Posted January 19, 2011 Share Posted January 19, 2011 The trick is not to overcook them. If necessary, use a meat thermometer inserted into the thickest part of the breast, and cook them *just* to 165 (not a degree past!). Remember that when you remove them from the oven, they usually continuing rising in temp for a few minutes, so I usually take mine out at 160-162. USDA recommends 165. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted January 19, 2011 Share Posted January 19, 2011 Here you go. Omit the Cajunland if you don't want it. Quote Link to comment Share on other sites More sharing options...
RoundAbout Posted January 20, 2011 Share Posted January 20, 2011 We brine all of our chicken breasts now. Just throw it in a Ziploc with lots of salt water overnight. Makes a HUGE difference. Quote Link to comment Share on other sites More sharing options...
Mergath Posted January 20, 2011 Share Posted January 20, 2011 When I bake any kind of chicken, I drizzle some melted butter with garlic over it, pour a bit of white wine in the bottom of the baking pan, and cover tightly. I usually don't have any problems, as long as I get it out of the oven early enough. Quote Link to comment Share on other sites More sharing options...
Robin M Posted January 20, 2011 Share Posted January 20, 2011 Drench in butter and bake for 1 hour at 350. Yummy every time. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted January 20, 2011 Share Posted January 20, 2011 Sure, cover them in Healthy Request Cream of Chicken soup--straight from the can, not diluted, the condensed kind (Campbell's). If you brown them briefly first (just to a light tan), it will only take about 30 minutes in a covered pot to bake to doneness on low heat. And they will be juicy, and you'll have a nice gravy for rice. Quote Link to comment Share on other sites More sharing options...
Mejane Posted January 20, 2011 Share Posted January 20, 2011 I use the Barefoot Contessa's recipe for chicken pot pie. She leaves on the skin, rubs them with olive oil and sprinkles with kosher salt, then bakes for 35-40 minutes. You can remove the skin before you eat. They're delish and very moist. Quote Link to comment Share on other sites More sharing options...
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