If you're like me, you use alot of chicken breasts. I like to cook them up ahead of time and use them for sandwiches, salads, quesadillas, tacos, etc. But I keep looking for new ways to cook them without them drying out and being tough. Sometimes I saute them, sometimes poach them, but there is a technique that I modified a bit from an old CI magazine that I tried today and it really worked. Just what I wanted. So maybe it will work for some of you as well.
Preheat your oven to 450F and line a 9X13 metal pan with foil. If you have a rack that will fit n the pan, so much the better.
Take two large and meaty (about 1.5 lbs each) whole chicken breasts, not split, complete with skin and bone. Stand them in the pan, letting the ribs make a sort of rack for them to stand on.
Make a paste of 2 TBS soft butter and 2 tsp salt. Gently lift the skin from the breasts and use a spoon to insert 1/4 of this mixture under each half of each breast. Pat it gently to spread it around. Then, turn the breasts over and salt and pepper liberally. Rub about a TBS of oil all over the top of the breasts and then liberally pepper them.
Roast at 450F for 35-40 minutes, until an instant thermometer reads 160F. Remove from oven, cover with foil, and let them rest about 10 minutes, then carve. There is enough juice left in the pan to make gravy, sauces, or just pour over the chicken.
This chicken meat was SO juicy and well-seasoned. Very tender. You can use your imagination and come up with lots of seasoning ideas, but this is just a basic start.
Hope you enjoy. We did. We ate some for dinner and saved the rest for tomorrow.