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Prepare chicken breast.
Provide For the marinara.
You need brunches of rosemary.
Use sage.
You need to prepare Salt and pepper.
Provide lemon juice.
You need to prepare white wine.
You need juniper.
Provide olive oil.

My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken. Instead of using plastic wrap to cover your work surface and the chicken breast, place a single breast in a plastic zip-top bag, removing as much Once you've got the chicken pounded to your desired thickness, you can remove the chicken breast from the bag and reuse the bag for the. To bag chicken breasts, start by folding the top of a vacuum-seal or zipper-lock bag back over itself to form a hem. This will prevent chicken juices Remove the chicken breasts from the bags, discard aromatics, peel off the skin, and discard.

Put in the chicken salt, pepper, olive oil, lemon juice and the wine..
In the special made,for the oven, bag we put the rosemary,sage, juniper (spices you can put as many you as wish) and we add the chicken and the remaining from the dish oil, wine, lemon juice and salt/pepper. Tight the bag with the special plastic band coming with the box of the oven bags BUT allow space for the air to rise..
Put it in a preheated oven 180 degrees and let it bake for 20/30 minutes depends the size of the chicken breast. The bag will get puffy but it's normal..
Let it rest for 5 minutes. Cut it in slices and....enjoy!.

Make sure to get any membranes that remain over the meat! If you have tricks and tips for baked chicken breasts, I'd LOVE to hear about it in the comments! Chicken Breast - I used boneless skinless chicken breast. You can also use bone in chicken Place the chicken breasts in the baking dish and brush the remaining olive oil over both sides of the So moist and delicious! I serve it sliced over a doctored-up bagged chopped sweet kale salad!

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