Ingredients:
4 boneless skinless chicken breasts of even thickness, brined
1 tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I used smoked paprika)
To brine chicken:
Place 1 quart of warm water and 1/4 cup kosher salt in a large bowl and add chicken breasts. Brine for 15 minutes and up to six hours covered in the refrigerator.
To make rub:
Combine salt, pepper, garlic powder and paprika in a small bowl and mix well. Feel free to experiment with spices!
Preheat oven to 450 degrees.
Remove chicken from brine and dry thoroughly with paper towels. Place in an oven proof baking dish and drizzle with melted butter or olive oil on both sides. Sprinkle with rub on both sides.
Bake for approximately 15 to 18 minutes or until thermometer reaches 165 degrees. Remove from oven, cover dish with foil and let rest for 5 to 10 minutes while you prepare your side dishes.
To make rub:
Combine salt, pepper, garlic powder and paprika in a small bowl and mix well. Feel free to experiment with spices!
I used smoked paprika for a bit of a kick!
Preheat oven to 450 degrees.
Remove chicken from brine and dry thoroughly with paper towels. Place in an oven proof baking dish and drizzle with melted butter or olive oil on both sides. Sprinkle with rub on both sides.
Bake for approximately 15 to 18 minutes or until thermometer reaches 165 degrees. Remove from oven, cover dish with foil and let rest for 5 to 10 minutes while you prepare your side dishes.
Slice and enjoy!
Giveaway! Sowed to Death
RT Magazine Top Pick!
Sowed to Death, book #2 in my Farmer's Daughter series, comes out on July 4! You can pre-order now! To celebrate, I'm giving away a copy
of the first book in the series, No Farm No Foul.
Please leave a comment below to be entered to win.
No Farm, No Foul
RT Magazine Top Pick!
Great recipe and awesome book! EMS591@aol.com
ReplyDeleteVery easy recipe and the book sounds great, thanks for the chance :)
ReplyDeletejslbrown2009 at aol dot com
Love the recipe and the book. Thanks for a chance to win a copy.
ReplyDeletePeg - Nice recipe for a quick dinner. Happy congrats on the publication of the second book in your Farmer's Daughter series! xoxo ~ Cleo
ReplyDeleteLove to read and cook! Thanks @Cleo Coyle for sharing post to Facebook. Retirement sure is adding a lot of bytes to my TBR list.
ReplyDeleteAnother new series for TBR. The Farmer's Daughter and recipes, what more can you ask for. And yes, I do try some of the easier recipes. I'm always looking for something new to try instead of having the samae ole thing all the time. Congrats!! pgenest57 at aol dot com
ReplyDeleteLove the book. Thanks for the chance to win. Congrats on book #2. Rootseller55 at gmail dot com
ReplyDeleteThanks so much for the opportunity! Cheers at MarjimManor dot com
ReplyDeleteI haven't read this book yet but I love the Cranberry Cove and The Gourmet De-Light series, so I am looking forward to reading more. Thank you for a chance to win this book...
ReplyDeleteThe chicken recipe sounds very good and thank you for the giveaway! lclee59(at)centurylink(dot)net
ReplyDeleteI haven't tried this series, yet. Thanks for the recipe & chance to win.
ReplyDeletekckendler at gmail dot com
Looking forward to Sowed to Death! Thanks for the chicken recipe - looks quick and easy. debbie.erickson14@gmail.com
ReplyDeleteI'd love to win this book! lindaherold999(at)gmail(dot)com
ReplyDeleteThanks for the chance. Maceoindo(at)yahoo(dot)com
ReplyDeleteGoing to try this recipe. Sounds delicious! Thanks for the chance
ReplyDeleteYum will have to make this! parkeremma2003 at yahoo dot com
ReplyDeleteOh the recipe looks wonderful. Definitely going to try it out! I love the book too! Thank you for the chance. catwoman-1(at)comcast(dot)net
ReplyDeleteThanks for another great recipe & giveaway. doward1952(at)yahoo(dot)com
ReplyDeleteBrining is rather amazing. It makes the meat so moist.
ReplyDeleteBut what does it do to the sodium level in the finished product?
Anyone know?
libbydodd at comcast dot net
It really depends on the meat,there are always so many variables involved: even controlling for the brine recipe, one meat might absorb somewhat more or less than another; lean muscle might absorb differently than fatty tissue. So there is no st rule for. But there was an item I read awhile back that said a piece of brined meat they tested had only 1/8 a teaspoon. Della
DeleteAlways looking for a way to make those chicken breasts less dry. Going to try this. Thanks for the recipe and the giveaway.
ReplyDeletesallycootie(at)gmail(dot)com
Plan to try the recipe as soon as its cooler, its sounds good. Hope to win the book.
ReplyDeleteYummy sounding recipe. Hope to win! I like this series! ljbonkoski@yahoo.com
ReplyDeleteThe recipe sounds terrific. I think I will try it soon. I'd love to read the book, too.
ReplyDeletelkish77123 at gmail dot com
Love those covers & they sound nifty!
ReplyDeleteCheers-
Kelly Braun
Gaelicark(at)yahoo(dot)com
This is a new series to me, would enjoy reading. Chicken recipe looks great, can't wait to try it.
ReplyDeletediannekc8(at)gmail(dot)com
Your books are 5 star great reads
ReplyDeleteI'm really good at drying out chicken, so this recipe is perfect for me. turtle6422(at)gmail(dot)com
ReplyDeleteThis looks great. Can't wait to give it a try. Dinolady22(at)yahoo(dot)com
ReplyDeleteRecipe and book sounds awesome. Thank you for the giveaway. Lady(dot)janel(dot)hotmail(dot)com
ReplyDeleteThank you! This is great!
ReplyDeleteI have a question. What does brining do for chicken? I've heard of it before (on NCIS) but don't understand what the advantage is. I like the rub recipe though and I will make some.
ReplyDeleteBrining not only seasons the meat, it keeps the meat moist as it roasts/cooks. There are several different spices you can use.It's a matter of choice. One day I had just finished doing a potato salad and had used up what was left of the pickles. I wanted to brine some hindquarters for the grill. But short on time so I just tossed the quarters into a baking pan and poured the pickle juice over it. It was good!! Everyone loved it. So I've been using juice from olives, pickles, etc since. My grandmother had told me when I was a kid that in WWII when they were rationing they used everything. Even the pickle juice. I remember thinking at the time "EWWW!" But in a pinch I figured it couldn't hurt much & if need be we could pour on the bbq sauce or something. We didn't need to, thank goodness. And they really make a nice brine. And tasteful. Della
DeleteYummy recipe and I will try it soon! thanks for the chance to win....the series looks fun. aut1063(at)gmail(dot)com.
ReplyDeletecongrats on the new July release. Recipe looks nice. so does the book. So hoping. Della at deepotter (at) peoplepc (dot) com
ReplyDeleteMy best recipes have come from culinary mysteries!!!/!
ReplyDeleteOneponychick66@hotmail.com
This comment has been removed by the author.
ReplyDeleteGreat recipe! Both books look fabulous. :) cocanvaz@gmail.com
ReplyDeleteI would love to win. I haven't read it yet but it's on my list! Thanks for the chance!
ReplyDeleteAwilcox1182@gmail.com
Great recipe! Looking forward to enjoying more of your books! Congratulations!
ReplyDeleteMeg85242 at gmail dot com
A new series for me! Awesome!
ReplyDeleteskforrest1957(at)gmail(dot)com
Always looking for a new series!
ReplyDeletePeg I wish you much success with your books. I personally love the Cranberry Cove mysteries and it's one of the few series I am caught up on..waiting for #4! carter.karen@gmail.com
ReplyDeleteNow I hungry!! These books looks so good I can't wait to read them. Thanks for a great giveaway!
ReplyDeleteWynter33 (at) gmail (dot) com
Would love to read any of your books. Have most of them.
ReplyDeleteThe recipe looks delicious. I should have my kitchen repairs completed by the end of July. I'm eager to get cooking again.
ReplyDeleteLooks like a great book. Thanks for the chance to win.
ReplyDeleteCathi_7@yahoo.com