Easy and Delicious: Baking a Chicken Breast Sliced in Half
When it comes to cooking a healthy and satisfying meal, few things beat a perfectly baked chicken breast. And if you’re looking for a simple yet flavorful way to prepare it, slicing the chicken breast in half before baking is a great option. Not only does this method help the chicken cook more evenly, but it also allows for more flavor to penetrate the meat, resulting in a juicy and delicious dish. Here’s how you can easily bake a chicken breast sliced in half:
Ingredients:
- 2 boneless, skinless chicken breasts
- Olive oil
- Salt and pepper
- Garlic powder
- Paprika
- Herbs of your choice (such as thyme, rosemary, or oregano)
Instructions:
- Preheat the oven: Start by preheating your oven to 400°F (200°C). This will ensure that it's nice and hot when you're ready to bake the chicken.
- Prepare the chicken: Place the chicken breasts on a clean cutting board and use a sharp knife to carefully slice them in half horizontally. Be sure to use a gentle sawing motion and keep the knife parallel to the cutting board to ensure even slices.
- Season the chicken: Drizzle a bit of olive oil over the chicken and rub it in to coat both sides. Then, season the chicken with salt, pepper, garlic powder, paprika, and your choice of herbs. Make sure to season both sides of the chicken evenly.
- Place on a baking sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Then, place the seasoned chicken breasts on the baking sheet, making sure to leave some space between each piece.
- Bake the chicken: Transfer the baking sheet to the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Keep an eye on the chicken to ensure it doesn't overcook and dry out.
- Let it rest: Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more tender and flavorful chicken breast.
And there you have it – a simple and delicious way to bake a chicken breast sliced in half. Whether you’re serving it alongside roasted vegetables, a fresh salad, or a hearty grain, this versatile dish is sure to be a hit at the dinner table. So, the next time you’re looking for a fuss-free meal that doesn’t skimp on flavor, give this recipe a try and enjoy a juicy and tender chicken breast that’s perfect for any occasion.
Share your insights and experiences on how to perfectly bake a chicken breast sliced in half in the Cooking Techniques forum section.
FAQ:
What is the best way to season a chicken breast sliced in half before baking?
Before baking a chicken breast sliced in half, you can season it with a variety of herbs and spices such as salt, pepper, garlic powder, paprika, thyme, or rosemary. You can also marinate the chicken in a mixture of olive oil, lemon juice, and your choice of herbs for added flavor.
How long should I bake a chicken breast sliced in half?
Preheat your oven to 375°F (190°C) and bake the chicken breast for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Cooking times may vary depending on the thickness of the chicken breast, so it’s important to use a meat thermometer to ensure it’s fully cooked.
Should I cover the chicken breast with foil while baking?
It’s not necessary to cover the chicken breast with foil while baking, but you can do so if you prefer to keep the moisture in. If you want a crispy exterior, leave the chicken uncovered.
Can I add vegetables to the baking dish with the chicken breast?
Yes, you can add vegetables such as carrots, potatoes, bell peppers, or onions to the baking dish with the chicken breast. Just make sure to cut the vegetables into similar sizes to ensure even cooking.
How do I know when the chicken breast is done baking?
The best way to know if the chicken breast is done baking is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken, and once it reads 165°F (74°C), the chicken is ready. If you don’t have a thermometer, make a small cut in the thickest part of the chicken, and if the juices run clear, it’s done.
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