Description
Using easy to learn professional cooking techniques you will get the juiciest and most tender oven baked thin sliced chicken breast you've ever had!
Ingredients
Units
Scale
- 2 chicken breasts
- 1 quart water
- 1/4 cup Diamond kosher salt (SEE NOTE for other brands)
- Olive oil, optional
- Paprika, optional for color
Instructions
- Prepare the brine by dissolving the salt in 1 cup of hot tap water, then add 1 cup of ice and stir to dissolve. Then add 2 cups of cold tap water. Set the brine in the refrigerator while preparing the chicken breast.
- Preheat the oven to 325°F.
- Trim the chicken: Lay the chicken breast on the cutting board with the plump end away from you. Lay your hand over the breast and press to steady it. Insert the edge of the knife midway down from the top and gently saw through the middle horizontally. This will yield two cutlets of equal length with slightly thinner ends.
- Optional: Rub chicken with a little bit of oil and paprika for color.
- Lay the trimmed cutlets on a lined sheet pan or baking dish and bake for 13-15 minutes at 325°F. Remove the chicken when it reaches a temperature of at least 160F and let it rest for 5 minutes before slicing.
Notes
If you are using Morton brand kosher salt, use 2 heaping tablespoons per quart of water. If you are using small grained table salt, the ratio is 2 even tablespoons per quart of water. Do not use iodized salt.
- Prep Time: 10 minutes
- Brine Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: baking
- Cuisine: American