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Need tips for Baking Moist Chicken Breasts

Hi,  Does anyone have any tips for marinating and baking moist, flavorful chicken breasts.  I usually use some type of bottled salad dressing (italian or red wine vinegar and oil).  I remove the skins before baking.  Should I leave them on?  Sometimes my chicken turns out dry or stringy.  Any tips or hints would be very hellpful.  Thanks, Karen

2/9/2010 11:37 AM
2 Replies to Need tips for Baking Moist Chicken Breasts

Yes, Always leave your skin on your chicken, it locks in the juices while it is cooking to keep it moist. Also remember chicken thighs legs and drumsticks are a dark meat that is always more tender and juicier that all white chicken. Try using an eggwash to coat the chicken and then use a dish or baggie filled with seasoned bread crumbs to roll it in and bake it. when the juices are running clear out of the chicken then its done and take it out of the oven but let it set for about 5 minutes before serving to let the juices settle back in. I hope this works for you! Lisa

2/9/2010 12:58 PM

Have you tried brine, just like a turkey?  Works great for me, and I think resturants do that which is why they are always super juicy - although I would love to know what a Betty kitchen expert thinks!   I also think that some of the bottled marinades or a simple homemade one  works much better than Salad Dressings. Good Luck!!

2/9/2010 4:35 PM

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