grandma's cookbook - Herbed, Oven-baked Chicken Breasts

We do not often eat fried foods and when I fix chicken, it is typically the boneless, skinless chicken breasts which I prepare. While this part of the chicken is high in protein and low in fat, it can be a challenge to cook in a way which insures it does not end up tough, dry or rubbery.

This all changed yesterday. I have been baking pork chops lately at a low temperature (300 degrees) for an hour and a half in a pan of water (up to 1/3 of the sides of the chops), sealed with foil and the results have been wonderful! Tasty! Moist! Tender! So, I thought perhaps I could cook chicken in a similar way for similar results.

I didn't want to put the chicken in water like I do with the pork chops, because water can make chicken end up tough. I thought maybe I could substitute oil for the water - although I only put about 1/4 of an inch of oil in the pan. Then I added herbs and spices - garlic, sea salt, pepper, citrus pepper, basil, thyme, marjoram - stirred it in, then placed the chicken breasts in the pan. I added a few more spices, covered with foil, sealing firmly and baked at 300 degrees for an hour and a half.

The finished chicken was some of the best chicken I've every had! So full of flavor! So tender! So juicy! And, as an added bonus, it was so easy to prepare!

If you are looking for a new chicken recipe you could try, consider Herbed, Oven-baked Chicken Breasts! Enjoy!