I want to know how much fiber per batch or per cookie, etcI can't afford Fiber One granola bars and my doc says I need to eat fiberThanks :o)
Sprinkle with olive oil and add a couple of tablespoons of water to the baking dish and them seal the dish with foilAnother good way is to cover the chicken breasts each with a rasher of bacon and then seal with foilEither way will keep it moist
parchment paper or reynold's wrapYou make little bags of the chicken and marinadeWorks even better with some diced potatoes, carrots and onion in itThere are also the roasting bags made by Glad and DowPlastic bags rated to six hundred degrees or soThey work great with a roast turkey, but can be used on a smaller chicken.
Chicken is pretty dry no matter how you cut it(no pun intended)Experience tells me that there are many other ways to prepare a moist chicken breast but if baking is your choice then here are the suggestions I have to offerSoak 'em!: This is the easiest and therefore longest answerSoak your chicken breasts in a light brine(i.e.: for 4 breasts I would cover them with enough water to cover and 2-3 tbsp of salt(preferably Kosher salt)) Less than 3 hrs would be ineffective more than 8 would be detrimentalDuring the soaking process you can add seasonings of your choice, much like a marinadeStuff 'em!: Make filled(or stuffed) breasts use an extra moist fillingYou can even just cook the stuffing with the chicken, it doesn't have to be IN the breast(if pan is covered)Wrap 'em!: Wrap the breasts in foil(especially when filling) Coat 'em!: A little olive oil goes a long wayA light coating of extra virgin olive oil will help seal in moisture, especially if you're going to use breading Cover 'em!: Try breading to help add texture as well to seal in juicesSmother 'em!: Gravy is always a bonusDo not over cook!: The obvious rule of thumb160-170 degrees is the target temp for poultry160 is fine for boneless breasts
I would suggest getting a instant read meat thermometer and using that to see when your chicken is doneMost people overcook chicken Leave the skin on during cooking, chicken breasts with the bones still attached will be moisterCooking a boneless, skinless chicken breast in the oven and ending up with a good result is hardYou can cover with foil for the first 1/2 of the cooking, rub the chicken with some olive oil or add some liquid (chicken stock, even water will work) to the baking pan with the chicken If I cook boneless, skinless chicken breasts I sear/brown them on the stove top and then cover the pan and let them finish cooking that wayYou can add white wine, broth, stock even water to the pan before covering and it will help keep the chicken much more moistOR you can try marinading your chicken before you cook itThat helps too!
