Comments on: Baked Chicken Breast

By: Missa

Missa — Thu, 27 Feb 2025 16:05:28 +0000

I made this last night! I made the mistake of putting extra cayenne pepper with made it spicy! I am not quite use to the sugar marinade. Not my favorite chicken I have made.

By: KNatGU

KNatGU — Wed, 08 Jan 2025 18:49:08 +0000

We always bring our chicken breasts!
I’ve found that I can make the brine recipe as stated and divide it in half.
Then add more plain water to cover my chicken in whatever dish I intend to store them in. I keep the unused half in the fridge for use the following week.

I also don’t find any salt is needed in the spice mixture for baking or grilling, as a shortcut I keep Mrs. Dash (our favorite the garlic version) and just sprinkle that on.

By: Marsha McDougal

Marsha McDougal — Sun, 05 Jan 2025 19:11:18 +0000

In reply to Susan. Thanks Susan! We've corrected it now.

By: janmaus

janmaus — Sun, 05 Jan 2025 17:17:08 +0000

A lovely simple dinner, despite sodium levels those of us who are elderly cannot tolerate. Although I thoroughly rinsed off the brine, I didn’t add salt to the seasoning and they were plenty salty. I always buy chicken breasts in family packs and they are huge. Both my favorite local supermarket and Aldi’s aways have them for under $3 a lb, and often $2.49, making them one of the cheapest protein options. But they tend to be huge so I split them horizontally. Boneless chicken breasts here in NC are often cheaper than boneless thighs, which my DH won’t eat, so finding recipes for the less tender breasts is always a good thing. This is a good recipe to make extra chicken for later meals.

By: Susan

Susan — Sat, 04 Jan 2025 19:51:08 +0000

I think the nutritional value on this recipe does not take into account the fact that most of the salt in the brine does not actually end up in the food. 8000mg of sodium per serving would be insane. Might be worth adjusting if you can.