I always try to plan one chicken breast per person when serving the family or a group of people. I only need a half a chicken breast myself, but some people eat more, some eat less. I would much rather have too much than not enough. The greatest thing with too much is you get leftovers! Sometimes I will mix mine up with some mayo and diced onion and celery and turn it into a chicken salad. It’s so tender that you don’t have to worry about it drying out overnight.
Check out what they are saying about this recipe over at All Recipes:
“I’m still surprised about this recipe, as I sit here eating leftovers. As a cook who believes the only path to tender, oven-baked chicken is to slather it in sauces or breading, I almost blew right past this recipe. But, desperate for simplicity, I chose this — the most tender, melt-in-your-mouth chicken ever!”
You might be surprised at how tender this turns out with so few ingredients… but it will.
Ingredients
1/4 cup Land O’ Lakes butter, melted
1 teaspoon Morton salt
4 skinless, boneless chicken breast halves
Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
Stir 1/4 cup melted butter and salt together in a bowl.
Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Spice it up with some pepper jack cheese added at the end of the cooking time.
Thanks again to All Recipes for this simple and tasty recipe.
