Classic Baked Chicken Breast

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

Directions

1. Freshly grind pepper. Chicken stock may be substituted for white wine if desired.
2. Preheat oven to 400F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces in the roasting pan sothere is a little room between pieces so they aren't crowded in the pan.
3. Cook for 30 minutes at 400F. Then lower the heat to 350F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165F. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
4. Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
5. Serve with steamed rice, mashed potatoes , or Spanish rice .

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