Juicy oven baked chicken breast? Help!

PneumaVision

Obtain the freshest of banana leaves, wrap the chicken in them, place wrapped chicken in hole at least two feet deep lined with glowing coals of acacia wood, cover with more coals, cover with moist earth, and cook for twenty-seven minutes. Or--- do as I do and toss the whole thing it a pot of boiling water.

Hearts_2015

IzzyBooNZ1 wrote: »

thanks and yes I was totally oblivious to this being old, ooops !

@IzzyBooNZ1
No worries because actually it came up magically under my FL the other day...this thread and all the others from before the 'upgrade'. I have no clue why the past forums I had posted in showed up one minute and were gone as quick as they came. Maybe they're trying to fix something and weird things are showing up.

I snagged as many threads as I could to bookmark and reread but only managed a couple before my magic 2014 'pre-upgrade' disappeared again. lol

Plus what the heck, the threads gotten some great replies and ppl are posting ideas in it again for who ever needs them.

arabianhorselover

forgivensins wrote: »

I wrap it in foil before putting it into a baking pan (toss my herbs inside the foil as well)

I question the safety of cooking food in foil at all.

WinoGelato

arabianhorselover wrote: »

forgivensins wrote: »

I wrap it in foil before putting it into a baking pan (toss my herbs inside the foil as well)

I question the safety of cooking food in foil at all.

Why?

summerrsmith

I use parchment paper.
http://www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453

IzzyBooNZ1

thanks !

Alyssa_Is_LosingIt

WinoGelato wrote: »

arabianhorselover wrote: »

forgivensins wrote: »

I wrap it in foil before putting it into a baking pan (toss my herbs inside the foil as well)

I question the safety of cooking food in foil at all.

Why?

This^^

I've never heard of someone being scared to cook with tinfoil. Just don't accidentally bite down on it if you have fillings. Oh the horror - I wouldn't wish that on my worst enemies.

Hearts_2015

Alyssa_Is_LosingIt wrote: »

WinoGelato wrote: »

arabianhorselover wrote: »

forgivensins wrote: »

I wrap it in foil before putting it into a baking pan (toss my herbs inside the foil as well)

I question the safety of cooking food in foil at all.

Why?

This^^

I've never heard of someone being scared to cook with tinfoil. Just don't accidentally bite down on it if you have fillings. Oh the horror - I wouldn't wish that on my worst enemies.

It's the concern over aluminum leaching into the food. http://saveourbones.com/stop-doing-this-with-aluminum-foil/ I just Googled as I knew I'd heard something about it a number of times in healthy mags and such.

Kalikel

Yes, there are concerns about aluminum. I never use it for anything but tenting bread (or other things that need tenting) and wrapping around plastic wrap before freezing, so I never paid much attention to it.

But there is discussion and some people have stopped wrapping food in it before they bake it or whatever.

trisH_7183

Buy chicken breasts with bone in....not boneless. Preheat oven to 375*. Get a large skillet hot,not smokin. Using one (1) tsp flour with S&P added,sprinkle chicken on one side with the flour mix.Add Pam to skillet,add chicken flour side down. Cook till golden brown,turn & repeat with other side.5-10 minutes per side.You can use a lid....your choice.I do.
When golden brown on both sides,remove lid,put skillet in oven for 20 minutes. Remove from oven,cover with a towel or foil,let rest 10 minutes .Enjoy!

arabianhorselover

Hearts_2015 wrote: »

Alyssa_Is_LosingIt wrote: »

WinoGelato wrote: »

arabianhorselover wrote: »

forgivensins wrote: »

I wrap it in foil before putting it into a baking pan (toss my herbs inside the foil as well)

I question the safety of cooking food in foil at all.

Why?

This^^

I've never heard of someone being scared to cook with tinfoil. Just don't accidentally bite down on it if you have fillings. Oh the horror - I wouldn't wish that on my worst enemies.

It's the concern over aluminum leaching into the food. http://saveourbones.com/stop-doing-this-with-aluminum-foil/ I just Googled as I knew I'd heard something about it a number of times in healthy mags and such.

Yes. That is what I was referring to.

Hearts_2015

Kalikel wrote: »

Yes, there are concerns about aluminum. I never use it for anything but tenting bread (or other things that need tenting) and wrapping around plastic wrap before freezing, so I never paid much attention to it.

But there is discussion and some people have stopped wrapping food in it before they bake it or whatever.

I've more recently started using Parchment paper instead and love it! I haven't found a thing I can't use it for. SO it's a pretty good replacement over foil. Actually quite low cost compared to some of the foils.

@Kalikel Great tip on wrapping in plastic wrap first then foil. Or does plastic wrap contain BPA. lol Oh so many things in life to avoid and be aware of but yet not obsess over at the same time.

Thanks for the tips

Kalikel

Hearts_2015 wrote: »

Kalikel wrote: »

Yes, there are concerns about aluminum. I never use it for anything but tenting bread (or other things that need tenting) and wrapping around plastic wrap before freezing, so I never paid much attention to it.

But there is discussion and some people have stopped wrapping food in it before they bake it or whatever.

I've more recently started using Parchment paper instead and love it! I haven't found a thing I can't use it for. SO it's a pretty good replacement over foil. Actually quite low cost compared to some of the foils.

@Kalikel Great tip on wrapping in plastic wrap first then foil. Or does plastic wrap contain BPA. lol Oh so many things in life to avoid and be aware of but yet not obsess over at the same time.

Thanks for the tips

I use Chicwrap. I don't know if it has BPA, but it works extremely well and doesn't cling to itself as badly as Saran Wrap or Handi wrap or the rest. It's more expensive, but considering how much I wasted when throwing out pieces I couldn't unstick, don't think I spend more.

I hop it's not poisoning me, lol.

jengomes77

I put my chicken breasts in a shallow baking dish then I add some water, spices, some onion slices, minced garlic and chopped carrot if I have it on hand. Then cover with foil and your chicken will turn out so juicy and moist!

mwyvr

@peachyfuzzle 's approach is closest to mine.

Pre-heat oven (mine's pretty darn accurate) to 350 or 300 convection.

Don't pull the chicken straight out of the fridge... pull it out earlier during meal prep.

Season outside of split bone-in, skin-on (my preference) chicken breast with your seasoning of choice. Could be salt and pepper or whatever. I grind up my own "seasoned salt" - paprika / cumin / pepper / variations of the day / salt mixture and store it in a big mason jar.

In a heavy oven-capable sauté pan, brown both sides of breast and the thick edge in a little butter + olive oil. Not dark brown but a pleasing light golden brown to seal in the juices. The outside will darken a little more in the oven. Pop the works in the oven. Remove when done by your thermometer or if practised, by touch.

Let it rest. That's important.

Often (provided the drippings have not burned, and they shouldn't) I'll pull the breasts from the pan and allow them to rest and make a little bit of a sauce with a spoonful of butter, a little stock and white wine if I have any, scrape the good stuff in, let it all reduce and then and only then season if needed.