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To bake: Preheat the oven to 400 F. Place the breasts on a lined sheet tray in the oven and cook for 30 to 40 minutes. To maintain extra moisture, tent the foil halfway through to keep the breasts ...
A juicy, tender chicken breast is a thing of beauty—and is also sometimes really a hard thing to pull off. All too often, the easy weeknight meat is a little lackluster and sometimes a little ...
Preheat the oven to 400 degrees. Rub the chicken breast with olive oil or butter and season it with salt and pepper. Place the breast skin-side up, on top of a cooking rack placed inside a ...
Pound the chicken breasts to an even thickness, about 1/3 an inch. Place in a single layer on the prepared baking sheet and season with salt and pepper. Cover each chicken breast with barbecue ...
There are as many ways to cook chicken breasts as there are cooks in the kitchen. Poach, bake, or grill it. Fried or browned on the stovetop, chicken breasts can do it all.
When the oil is hot, sear the chicken breasts on both sides. Reduce the heat to medium and cook the chicken until a thermometer inserted in the thickest part reads 165°F, about 10 to 15 minutes ...
1. Crush the soup mix in the envelope with a rolling pin. Stir the soup mix, bread crumbs and black pepper on a plate. Beat the egg and water in a shallow dish.
Preheat the oven to 400°. In a saucepan, whisk the mole paste with the stock. Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes.