Boneless, skinless chicken breasts are one of the most popular cuts of meat sold today. Chicken breasts are quick, easy, and low fat. However, when cooked they are usually dry, and tough; the skin and connected tissue makes the meat moist. However, boneless, skinless chicken breasts have little connected tissue, so when the breast becomes dry. I have developed a recipe for boneless, skinless chicken breasts that will be moist and cook within 45 minutes. You will need parchment paper and a cookie sheet. See recipe below.
Baked Chicken Breasts
1 boneless, skinless Chicken Breast
1/4 of a medium red onion diced
1/4 of a medium red bell pepper diced
1/4 teaspoon of Balsamic Glaze
Preheat oven to 425. Make sure the chicken breast is thawed, cleaned and dry. Lined the cookie sheet with parchment paper this will help with quick clean-up. Fold the parchment paper edges to make sure it fits on the cookie sheet. Tear off another piece of parchment paper make sure the paper is large enough to wrap one chicken breast. Put the parchment paper on the lined cookie sheet.
Place the boneless, skinless Chicken breast in the middle of the parchment paper. Season both sides of the chicken with our Spice it Up Seasoning. Place half of the diced onions and bell peppers underneath and on top of the seasoned chicken breast. Put the Balsamic Glaze on top of the chicken.
Fold the parchment paper in half lengthwise; continue to fold the top of the paper over until the top of the fold touches the chicken and is completely sealed. Seal the ends by crisscrossing one edge at a time and fold under the chicken, like wrapping the ends of a Christmas package. Do the same process with the other edge. Make sure there are no openings in the paper; however, the edge of the paper may overlap under the chicken. Place in a preheated oven for 45 minutes. When cooked take out of the oven and let the chicken rest on the cookie sheet for 5 minutes. Unwrap the chicken and watch for the steam. Cut the chicken in half and place the chicken on a plate to serve.
Variation 1: Put Homemade Salsa on top of the chicken breast.