Chef William Rolle’s Never-Dry Chicken Breast
2 chicken breasts, skinned and boned
2 to 3 tablespoons oil (olive, vegetable, safflower, peanut)
Ground black pepper
Any herb or spice of choice (optional) – cayenne, paprika, oregano, thyme, basil, parsley
digital meat thermometer with metal probe
square baking dish, glass or ceramic
1. Set the oven to 300 degrees F.
2. Arrange chicken breasts in a square baking dish. Rub both chicken pieces with oil, sprinkle with salt, pepper and any herb of choice.
3. Insert digital thermometer’s metal probe into the thickest part of the thickest chicken breast, then place the baking dish in the oven. Set the thermometer for an internal temperature of 160 degrees F. Bake until the thermometer beeps.
4. Remove the chicken breasts from the oven. Most importantly, allow to rest in the baking dish for 10 minutes. The juices will be re-absorbed into the meat. For best presentation, slice diagonally to serve.
A downloadable version of this recipe is available in the Related Resources section.
Listen to Part Three Friday, July 22nd on Morning Edition: Getting over the fear of fish.