Bake chicken breasts at 350 for an hour. They are sooo juicy.

You're probably overcooking them.

I usually use frozen chicken breast tenderloins from Trader Joe's (purple bag), bake them in the oven at 425 for about 40 minutes flipping halfway thru, and have them in some kind of sauce. Sauce is almost always either a bbq/pepper jelly/garlic clove mixture, or a mixture of soy sauce, apricot jam and dijon (don't knock it tlll you've tried it). I typically use 1/2 cup sauce for 5 pieces of chicken; I've experimented with types of chicken and quantities, and this works for me.

If I use fresh breasts or if I thaw my frozen ones in the microwave first, it cuts about 10-15 minutes off the cook time. But I do notice that the frozen ones are juicier and tastier because they're brined (infused with salt water) and that makes them more moist and more flavorful.

I buy organic chicken breasts (you can get them at Whole Foods). I snip a corner and let the liquid drain into the sink. Then I let the breasts slide into a Ziplock storage bag. Then pour in some soy vey sauce. I zip the bag closed and let it marinate an hour or so. At least 20 minutes. Then I take a Pyrex pan, spray it with Pam, and preheat the oven to 350. Then pour the chickens and the sauce into the Pyrex. COVER WITH TINFOIL. That is the key to keeping the moistness in.

Then cook for 20 minutes. Then take off tinfoil, and slice breast at the thickest point to make sure it's not pink (which equals raw). If it is pink, then just cook a little more (don't worry about the tinfoil. Check every five minutes.

This is what I do and my chicken is NEVER dry.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have been buying boneless, skinless organic breasts. By bone in do you mean rib bones? What temp and about how long.

What is blythe chicken?

The mother of the Gwyneth turkey.

What in the hell? Are you serious? Never heard of such.

OP, of the Paltrow family of turkeys?

Anonymous wrote:

Anonymous wrote:I have been buying boneless, skinless organic breasts. By bone in do you mean rib bones? What temp and about how long.

What is blythe chicken?

The mother of the Gwyneth turkey.

What in the hell? Are you serious? Never heard of such.

Anonymous wrote:I have been buying boneless, skinless organic breasts. By bone in do you mean rib bones? What temp and about how long.

What is blythe chicken?

The mother of the Gwyneth turkey.

Anonymous wrote:

Anonymous wrote:Use bone-in, skin on breasts.

+1. I use a meat thermometer in one and roast (350) a bunch of them at the same time totally plain. They come out perfect everytime and only one has a hole in it .

+2 but I do sprinkle salt & pepper on the top

meat thermometers are key for roasting poultry!

I have been buying boneless, skinless organic breasts. By bone in do you mean rib bones? What temp and about how long.

What is blythe chicken?

Made them this way and they were delicious - my hates-dry-chicken husband was totally sold on this technique. We will definitely be making them with this prep style again.

http://www.eatingwell.com/recipes/lemon_dill_chicken.html

Anonymous wrote:Use bone-in, skin on breasts.

+1. I use a meat thermometer in one and roast (350) a bunch of them at the same time totally plain. They come out perfect everytime and only one has a hole in it .

Don't over-cook them. Everyone is so afraid of salmonella that they cook them way too long. Blythe thin cut breasts and grill until just done, or coat with mayo and bread crumbs and bake.

Crock pot

Use bone-in, skin on breasts.

leave the skin on. take off before serving.

get a digital meat thermometer. youre probably overcooking it.

My chicken breasts turn out tough and dry. Can you please provide me with some options that will make me and my kiddo to want to attempt to eat them? I read somewhere that pounding them with meat hammers work. There has to be a better, faster, simpler way! TIA