baking chicken breast question

i poach my chicken in a covered frying pan... i don't know if that affects the calorie coulnt or anything, but it keeps them nice and moist, and you don't have to pay too much attention while you cook as long as the water doesnt run out

I usually roast my chicken breast for twenty minutes uncovered. I preheat my oven at 400. I seasoned them normally the day before and put them in the frig, but you can do it 30 minutes before you cook them. Before you put them in the oven put a little water in the bottom of the glass pan and take a knife and cut little slits in the breasts so they will cook evenly.

I never have a problem with drying because I never over cook them.

Cook slowly with some liquid in the baking dish, cook on a lower heat! If it is still a tiny bit pink when you have finished it, the internal heat keeps cooking the chiucken for a while afterwards

I never have dry chicken when I bake it. I wash off my chicken when prepping in ice cold water. I usually use a marinade- there's a lot of low cal marinades you can make with healthy herbs ad spices. I usually use light olive oil and water for the marinades. Keep about 2 Tbsp. of the marinade set aside before putting the chicken in it. I preheat the oven to about 375 degrees and bake chicken breasts for about 20-30 mins- basting with the 2 tbsp. of marinade about halfway through. Buy a cooking thermometer and you'll perfect your oven time quickly and know that the chicken is cooked enough.

Baking chicken breast almost always turns out poorly. The breast is too fat free to give good results unless immersed in apple juice or apple sauce. Even then the moisture tends to leach out. The best way to max nutrients and an awesome flavor is to get a good quality meat hammer. Lay out the breasts and hammer flat with the spiked side of the hammer (both sides) till it's about 1/4-3/8 inch thick (note lace paper towels around where you'll be hammering or you'll splatter meat particles all over). Heat a tsp EVOO in a non stick skillet and flash fry them for about 80 second per side. I use my favorite B-B-Q Rub just before i through them in the pan. Low Cal, good fat. incredible chicken.

I pound them out using the bottom of a can of soup or whatever I have on hand! Works great. But is 80 seconds really enough on each side?

i bake mine in little foil "envelopes" with some onion and spices. 25 minutes at 350.

It also depends on what has been added to the chicken before you even get it. Watch the labels for additives like broth or water or any other juices. Those will contain extra sodium and sometimes fats. If you get the all natural chicken with no additives it will come out dryer when you cook it. Usually I just wash the breasts and put them on a foil in a cookie sheet and bake at 350 for 30-45 minutes depending on how thick the breasts are. I put the "skin side" (even though the skin is gone) up and look for them to just start turning to a light brown/beige color. Then I take them out and put them on a rack to let the fat drain off and let them cool before bagging them and putting them in the fridge. You can always use a meat thermometer too, about 160-165 for chicken breasts without skin.

I bake it with a sauce of some kind (like spaghetti sauce), or a marinade. It will get too dried out and gross otherwise. Usually a big breast will take around 25-30 minutes (covered)...just cut into it and see if its white!