RECIPES FOR CHICKEN BREASTS BAKED RECIPES

Steps:

• Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
• Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
• Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
• Remove from water, pat dry with paper towels and discard the water.
• Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
• In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
• Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
• Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
• While the chicken bakes, slice lemon into wedges and serve with chicken.

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.