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The Perfect Chicken breast- Every Time!

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The Perfect Chicken breast- Every Time!

So here’s the deal. I cook a lot. I cook for myself, for family, for friends and for clients. I make roasts and chicken and pork chops and steak …

And I’ve been a vegetarian since I was 13. My clients forget this, and seem to be surprised every time it’s recollected. Why? Because I have to make sure that no matter what I cook, there’s a fool-prof method behind my culinary madness, or I’m in big trouble. And I’m Italian- we take our food seriously. Flavor and texture…it’s all very important.

 

“Oh my goodness. Dinner was delicious again! Not usually a huge pork chop fan, always seem dry but yours were fantastic!”

 

“Your chicken is always juicy, how do you do that when you can’t taste it?”

 

Well…I guess I can divulge another one of my tricks.

 

The perfect chicken breast, every time

 

What You Need:

 

  • Glass baking dish (see below)
  • Organic butter
  • Fresh sprigs of sage/ rosemary/ thyme whatever you want
    • (I sometimes add garlic, artichokes, capers..be creative)
  • A lemon (washed!), or an Orange- this is a nice flavor kick and goes well with Asian dishes!
  • Parchment Paper
  • Chicken:
    • Buy organic, free-range chicken
    • You WILL taste the difference, and if you look hard enough it’s not going to break the bank (*hint: there are major retail chains with combined grocery departments that have GREAT prices on these organic meats!).

 

What You Do:

 

  • Preheat your oven to 350.
  • Slice a lemon/orange into thin wedges
  • Prepare the baking dish:
    • Find a glass baking dish big enough to fit the chicken breasts (without touching one another). 
    • Coat the dish with natural/organic butter. Not a ton, just enough to create a non-stick surface.
  • Lay chicken breast in dish
  • Settle sprigs of herbs and citrus wedges in around the chicken, as desired
  • Cut parchment paper big enough to cover over and around the chicken, leaving an extra inch or two in margin
  • Coat the parchment paper with butter as you did the pan
  • Press and seal the parchment paper o to and around the chicken, forming a tent and a seal around the chicken, onto the pan
  • Roast for 30 minutes or so, or until internal temperature is 165

 

 

 

 

 

 

Tada! Moist, flavorful chicken ready to eat! The beads of moisture should run from the chicken when cut, just like the commercials. This can be eaten on a bed of rice, sliced for pasta, whatever you wish.

 

Bon Apetit!

 

 

 

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