I do wonder if I'm missing something. My chicken was almost perfectly moist, but the flavor (and this is where I'm confused) is respectable, but very subtle. Dare I say, bland...Maybe it's just my palate or possibly this is my first time cooking chicken breast so I just don't know. I'm a dark meat girl, so my point of reference was something more moist and flavorful. I know that to correct the moisture problem, the next time I ensure that no part of the chicken overlaps (made me think that the entire chicken was not done, when it was really only that small portion). Otherwise, I used a skinless bone in chicken breast that I covered the entire time for 40 min. I think I can also take 5 min off the baking time. I noticed that other baked chicken recipes had lower temperatures, but I think that with these minor changes, my meat will come out perfectly moist and not cause anyone food poisoning. Before I repeat this recipe though, I will try recipes where the chicken is marinated in an acid/oil combo and see if that does not give me the dish I am seeking.
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I do wonder if I'm missing something. My chicken was almost perfectly moist, but the flavor...