I’ve been making this for a few years now from CH. It’s super and so easy. This time I had a little garlic butter left from the escargots so made a little pan sauce with some white wine.
http://www.chowhound.com/food-news/54292/the-basics-how-to-make-roasted-chicken-breast/
Made this tonight. I’m reminding myself to keep these in the freezer. So easy and so good.
Tonight’s was the ultimate Franken-chicken-breast. It took forever to get done but was so, so good. It’s the only way I cook chicken breast.
We laughed later that we forgot the glorious tomato that was what inspired the dinner to begin with.
might try this. doesn’t seem like much to it.
Not much to it at all…except it tastes so darn good. I’d never cooked bone-in, skin-on breasts that didn’t get dried out. These at 165 are perfect.