Brining skinless breast fillets will help keep them moist.
Make up a brine with 1 tablespoon table salt with one quart cold water. Stir until the salt's dissolved. Put in the chicken and keep it submerged in the brine for about a half-hour in the fridge. (Some people like more salt and recommend 2-4 tablespoons per quart. That's too much for me, but feel free to experiment if you like. Some also like to add sugar to the brine, but I tend to avoid sugar.)
Take them out of the brine and pat dry with paper towels. Season with pepper or herbs or whatever you like, but you won't need to sprinkle salt on them -- the brine takes care of that. I cook mine in the oven at 425 for 10-12 minutes per side.
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