Braden Family Cookbook
largish bone in, skin on chicken breasts
2 Ė 3 TSP dry rub of your choice or salt & pepper
oven to 375 degrees. Put 1 TSP of the dry rub under the skin of each of the
chicken breasts. You may wish to
just use salt and fresh ground pepper. Sprinkle a little of the spice mix on top
of the chicken breasts. Putting
the spice under the skin gives a better flavor that actually goes into the
for 20 - 25. Check at about 20 minutes.
A lot depends on the size of the breasts and your ovenís temperature.
A non-convection oven will take a little longer.
Chicken breasts are done when a sharp knife poked in results in clear
juices running out.