The aroma that filled the kitchen as these were baking was a mouth-watering prelude of what was to come. These were incredibly flavorful and so juicy and tender you'd think they had been brined. Rather than individual seasonings I used my favorite Tuscan seasoning blend, but I don't think you could go wrong seasoning these any way you like. As I've found (unfortunately) so often is the case, chickens are bred to be much bigger than they used to be, and that means larger breast portions too. That said, even tho' the breasts I used were huge, I found 40-45 minutes in the oven was just right, so watch cooking time carefully! We sliced these up and drizzled the pan juices over them upon serving. I served this with Golden Potato and Herb Bake, also from this site, and fresh steamed broccoli. It was a beautiful, light, and satisfying dinner.
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The aroma that filled the kitchen as these were baking was a mouth-watering prelude of what...