Oh, yum, Brett!
SLOW BAKED CHICKEN BREAST
(Very moist and slightly spicy)
Ingredients
4 skinless boneless chicken breasts
1/2 tsp kosher salt
1/2 tsp cane sugar (baker’s sugar, which is finer grains — but plain sugar will work)
1/8 tsp cayenne pepper (or more depending how spicy you like it)
2 tsp paprika
2 tsp olive oil (or vegetable oil)
4 Tbsp butter (unsalted; 1/2 stick sliced into 8 thin pats)
1/2 cup chicken broth
Instructions
Preheat oven to 325F
Prepare the rub by mixing salt, sugar, cayenne pepper and paprika. Cover the chicken breasts with a thin layer of vegetable or olive oil first to ensure that the rub adheres properly. Cover each chicken breast with an even layer of the rub.
Place chicken breasts in a deep baking dish. Stick butter pats to the sides of the baking dish. That allows the butter to melt in slowly.
Pour chicken broth into the baking dish carefully so as not to wash away the rub.
Bake at 325F uncovered for about 60 minutes until the internal temperature reaches 165F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken breasts in the juices 30-40 minutes into baking.
Remove from the oven, let rest for 5 minutes and serve your perfectly baked chicken breast.
TIP:
The pan drippings make a terrific gravy.
Gravy from a roux
(No lumps!)
Ingredients Ratio (yields 1 cup of gravy — double or triple the amounts for more):
2 tbs butter or fat
2 tbs flour
1 cup broth, pan drippings, heavy cream, wine (as preferred)
Directions:
- Melt butter over low to medium heat
- Slowly add flour whisking constantly for 5 minutes to remove the raw flavor of flour and to prevent lumps
- Slowly add broth whisking constantly to prevent lumps
- Increase heat to medium and bring to a simmer whisking continuously.
- Continue heating to desired thickness. It will thicken more as it cools.
- Season with salt, pepper and any other spices desired.