PARCHMENT PAPER SHEETS RECIPES

Steps:

• "oven to 400 degrees. Parchment paper on baking sheet. 18 minutes (regular-cut bacon); 24 minutes (thick-cut bacon) + 10 minutes oven preheating time Martha Stewart’s technique promises a “spatter-free” way to get “perfectly crispy bacon.” You simply line one or two rimmed baking sheets with parchment paper, arrange the bacon on top, and bake at 400°F until it is crisped to your liking. When the bacon is done, you transfer it to a paper towel–lined plate or platter to drain."

Steps:

• To make baked boneless chicken breast with parchment paper, start by preheating your oven to 400 degrees Fahrenheit.
• Use the cooking spray to grease a baking dish. A dish that is at least 9x13 should work fine. Place chicken breasts on the dish with some space between each one and rub them down with minced garlic. You can also season your chicken on both sides with garlic powder, salt, pepper, Italian seasoning, and oregano.
• Divide the butter into small pats and place one on each chicken breast. This helps with lubrication and keeps the chicken moist and tender.
• Cover the chicken with parchment paper, using one sheet for each piece of chicken. Tuck the edges of the paper under the chicken. Make sure the chicken is nice and snug.
• Bake the chicken for 30 minutes. You can check to see if the chicken has fully cooked by sticking it with a thermometer. Be sure to plunge the thermometer into the middle of the chicken for an accurate reading. The internal temperature should read at least 165 degrees Fahrenheit.
• Serve the chicken immediately or let it cook all the way down and then store it in the fridge for as long as five days. This recipe makes the best baked chicken breast ever. Cover with parchment paper, remember, and then tuck that tight for a nice fit that traps the juices inside. This is crucial if you are going to get soft and juicy chicken.