Baked Chicken Breasts271 Cals 40 Protein 5 Carbs 9 Fats 62wprm Recipe Rating 0 Wprm Rating Starwprm Rating Star Full Svg Fill Fbd049 Wprm Recipe Rating 0 Wprm Rating Starwprm Rating Star 33 Svg Fill Urlwprm Recipe Rating 0 33



A perfect, juicy Baked Chicken Breast recipe topped with crispy panko-parmesan crumbs are flavorful and delicious! The secret to making these Baked Chicken Breasts super juicy is brining the chicken in saltwater and spreading a little mayo on the chicken before baking (trust me!). It’s then topped with a little panko and parmesan for a tasty chicken dinner the whole family will love! If you want more healthy baked chicken breast recipes, try this Baked Chicken Parmesan or Chicken Rollatini. This oven-baked chicken reminds me of Shake and Bake but in a good way. I discovered Shake and Bake, or maybe it was Oven Fry when my parent’s friend invited me over for dinner as a kid. My parents never cooked from packages so it was my first time trying it, and I loved it. Here, I use mayo to help the “shake and bake” panko mixture stick to the chicken. And instead of breading the whole chicken breast, I just bread the top, which makes it super easy. If you’ve never brined chicken before, it’s easier than you may think! Brining is the process of letting meat sit in saltwater to tenderize it. 1. To make the brine, stir a quarter cup of salt into six cups of water.
2. Add your chicken and refrigerate for an hour or two.
3. Once the time is up, remove the chicken from the water, pat dry with paper towels, and pour out the water. I bake these chicken breasts in the oven at 425 degrees for 24 to 28 minutes. Cooking times will vary depending on the thickness of your chicken. I always recommend checking the internal temperature of the chicken with a meat thermometer. Once it reaches 165 degrees, it’s ready.    



Source: skinnytaste.com