Petto di pollo al forno succoso

Ingredienti

• 4 Chicken Breasts, boneless, skinless – cleaned and pat-dried with paper towels
• 1.5 – 2 TSP Kosher Salt, to taste
• 1 TSP freshly cracked Black Pepper
• 1 TSP Paprika
• 1 TSP Garlic Powder
• 1.5 TBLS Olive Oil (or any cooking oil you prefer) – for brushing on the foil and chicken breasts

Preparazione

1. 1

   Preheat oven to 350°F/175°C. Line a baking tray with a sheet of aluminum foil and brush lightly with about a half tablespoon of olive oil (or any other cooking oil you prefer). (Note: If your chicken breasts are on the larger side and over 7 ounces / 200 grams each, I recommend pounding them with a meat mallet until they are about half an inch thick to promote even cooking.)

2. 2

   Combine kosher salt, freshly cracked black pepper, paprika, and garlic powder in a small bowl. Mix with a spoon or use a small whisk to combine the spices and seasonings until fully integrated.

3. 3

   Brush the remaining olive oil on the chicken breasts, then sprinkle the seasoning mixture on both sides until they are fully coated. You can use your fingers to rub the seasoning into the breasts. (The oil helps to keep the chicken breasts juicy during baking and allows the seasonings to better stick to them.)

4. 4

   Place the chicken breasts (plump side up) on the foil lined baking tray and bake for 20-22 minutes, turning once using tongs halfway through, or until the chicken has fully cooked through. You can make sure that they are fully cooked by piercing the thickest part of the breasts with an instant read thermometer. It is safe to consume once it reads 165°F/75°C.

5. 5

   Remove the baking tray from the oven and let the chicken rest for 10-12 minutes to lock in all the juices. Transfer the chicken breasts to a chopping board, making sure to let any extra liquid/juices drip onto the foil before placing them on the board. Use a sharp knife to cut into cubes, slice, or shred with two forks.

6. 6

   Store in an airtight container in the refrigerator for up to 3-4 days, or freeze in individual and portioned storage containers or freezer bags for up to 3 months.