Mar 08 2009
Roasting Chicken Breasts
For convenience, chicken breasts can be cooked in bulk and quickly added to dishes later. Roasted chicken will keep
in a Ziploc or Tupperware in the fridge between 3 to 6 days. We prefer cooking a supply for about three days at a time, as the chicken starts to become rubbery beyond this.
For boneless chicken breasts, place them on a cooking sheet covered with aluminum foil, spaced about 1-inch apart. Add any spices you like. A great,versatile combination is lemon juice, salt, garlic powder, and pepper. Place in an oven preheated to 400- degrees F and bake for 30 minutes. Let them cool for15-30 minutes before storing them in the fridge. The foil can be discarded, and now you don’t have to slave over the sink scrubbing out your cooking sheet!
For bone-in chicken breasts, remove the skin, and then cook at 375-degrees F for 45 minutes. If the breasts are the size of Pamela Anderson’s, they may need to be cooked for an hour.