Chicken Breast With Rib Meat Recipes

THE BEST BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 450°F.
• Line a baking sheet with aluminum foil. Trim the chicken breasts of any extra fat tendrils and gently work your fingers under the skin and work half of the butter under the skin of each chicken breast, working it so spreads evenly. Drizzle each chicken breast with half of the olive oil and lightly pat so it evenly covers. Season each chicken breast with half of the kosher salt and black pepper.
• Bake in the oven for 50-60 minutes or until the internal temperature is 165-170°F and the juices run clear, then let rest for 5-10 minutes before slicing. Refrigerate for up to 4 days or freeze for 3 months.

BAKED SPLIT CHICKEN BREAST

Steps:

• Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).

CHICKEN BREAST WITH RIB CAGE- WRAPPED IN FOIL

Steps:

• Put 1 chicken breast on a piece of foil (around 12x12).
• Add a cut potato around chicken.
• Add some vegetables, salt and pepper.
• Some cream chicken soup over the top of mixture.
• Wrap up and seal so nothing get out.
• Repeat for remaining chicken breast.
• Bake on cookie sheet at 350 for 1-1/2 hours.