Chicken breasts, boneless and skinless: You can buy fresh chicken breasts (my preference) or frozen chicken breasts (which you will need to completely thaw before using). Nowadays, some chicken comes pre-brined, in which case you can skip step one.
Choose between butter and olive oil! I prefer the additional flavor that butter provides, but olive oil will also work well.
Kosher salt is an essential component of our brine, and we will also season the chicken before baking.
Seasonings: In the recipe below, I included an all-purpose blend of smoked paprika, garlic powder, salt, and black pepper, which is super-easy to make and goes with almost anything. However, feel free to substitute any dry seasoning blend of your choice.
Source: https://www.gimmesomeoven.com/baked-chicken-breast
Brine
Brush
Rub
Roast
Rest
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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