![]() ![]() It lets the juices redistribute and reabsorb into the chicken, rather then ending up on your plate if cut into immediately after baking. Let the baked chicken rest about 5 minutes before serving, it’s just one of those food laws of meat and chicken.Anything much past 165 degrees and the chicken breasts will start to dry out and who wants dry chicken? I highly recommend using an instant read digital thermometer here. Leave some space between them in the dish so the hot air can circulate and they’ll bake evenly.I like this rotisserie style seasoning for both color and flavor here. Chicken breasts are pretty boring and basic but when either marinated or seasoned well they can take on a whole new delicious flavor. This gives the chicken breasts a bit of a richer flavor and helps keep them from drying out on the exterior. Pounding the chicken also helps tenderize it. This way thinner portions wouldn’t cook faster than thicker portions and become over cooked and dry. Pound the thicker portion (the top portion) of the chicken breasts so they aren’t so thick, you want near an even thickness across.Let rest 5 minutes for juices to evenly redistribute before slicing and serving. Bake chicken in preheated oven until fully cooked through (it should register 165 in center of each), about 16 – 20 minutes (if you used larger breasts it will take longer). ![]()
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