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Preheat oven to 400° convection or 425° conventional.
Trim two skinless boneless chicken breasts of any trimmable fat.
Place the chicken in a ziplock bag and flatten the breasts to about 3/4 inches thick with a meat mallet or heavy pan.
If doing a brine, mix 2 cups of water with 2 tablespoons table salt. 15 minutes will give some results. 2-hour maximum.
You may use the seasoning you want. My suggested seasoning 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper. Leave the salt out if you have brined.
Prep a small baking dish with a spray of PAM.
Pat dry the chicken. Melt 1 tablespoon butter in the microwave and brush both sides of the chicken. Apply your rub to your taste.
Bake in the preheated oven. It will take about 23-26 minutes and is done when the internal temperature is 165° in the thickest part of the breasts.
Allow to rest for 5 minutes before serving.