CRISPY OVEN BAKED CHICKEN BREASTS
Make and share this Crispy Oven Baked Chicken Breasts recipe from Food.com.
Provided by threeovens
Categories Chicken Breast
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Cut off any fat from the chicken pieces and pound with a meat mallet to an even thickness; pat dry.
- Mix mayonnaise with Dijon mustard in a shallow dish. Combine bread crumbs with seasonings and herbs in another shallow dish. Lightly coat baking sheet with cooking spray and preheat in oven for 5 minutes.
- Meanwhile, coat chicken with mayonnaise mixture, then roll in bread crumbs. Arrange on preheated baking sheet.
- Bake 8 minutes, then turn and bake an additional 8-10 minutes or until and internal temperature of 165°F.
Nutrition Facts : Calories 167.7, Fat 3.5, SaturatedFat 0.8, Cholesterol 72.6, Sodium 357.3, Carbohydrate 7, Fiber 0.7, Sugar 0.6, Protein 25.4
PAN-ROASTED CHICKEN BREASTS WITH ONION AND ALE SAUCE
Cook's Illustrated. "Try to choose 10- to 12-ounce split chicken breasts with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the skillet if they are done ahead. Brown ale gives this sauce a nutty, toasty, bittersweet flavor. Newcastle Brown Ale and Samuel Smith Nut Brown Ale are good choices."
Provided by swissms
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper.
- Adjust oven rack to lowest position and heat oven to 450 degrees.
- Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.).
- Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, bay, brown sugar,brown ale, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add 1/2 teaspoon cider vinegar and discard bay. Spoon sauce around chicken breasts and serve immediately.
Nutrition Facts : Calories 228.2, Fat 16.8, SaturatedFat 7.6, Cholesterol 69.3, Sodium 28354.6, Carbohydrate 3, Fiber 0.2, Sugar 1.8, Protein 16.3
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- Set a wire cooling rack on top of a baking sheet, and lay your chicken breasts on the rack. Season the chicken breasts with plenty of salt and pepper (add more than you think you will need…I put about 1/4 tsp of salt on each breast). The salt not only seasons the chicken but will help draw moisture out of the skin, making it EXTRA CRISPYYYYYYY!
- Roast the chicken for 30-35 minutes (depending on the size of the breasts) until the interior reaches 155 degrees F. Turn the broiler on to high, and broil the skin for 2 minutes and make sure you don’t take your eyes away from it (it can burn very quickly). I like to keep the chicken in the center of the oven when broiling so I can watch.
- Now on to the sauce. In a large skillet, combine the stock, wine, and orange juice and reduce on high heat for about 10 minutes, until reduced to a thick consistency. When you are ready to take your sauce off the heat, throw the herbs in, and serve it below your chicken (don’t pour on top of your chicken or else you’ll soak the crispy skin)! Enjoy!!!
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