Chicken Breast

 I saw this recipe on America Test Kitchen.  I tried it with EXCELLENT results.  If you want dull tasting chicken breasts, choose boneless and skinless.  It is the bones and skin that give TASTE to the breasts.  (I think they were right).

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line rimmed baking sheet with aluminum foil.  Working with 1 breast at a time, remove any excess fatty skin from the thick end of the breast.  Then, use your fingers, carefully separate chicken skin from meat.  Peel skin back, leaving it attached at top and bottom of breast and at ribs.   (I also used scissors to help peel back the skin.) Sprinkle salt evenly over all chicken, then lay skin back in place. This helps the breast to retain moisture.

                      
Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin, using an imaginary centre line from the top to the bottom of the breast. This allows any fat to drain.  Arrange breasts skin side up on prepared sheet. Sprinkle skin with salt.  Cooking them in a slow oven will prevent moisture loss while cooking the meat evenly from the thick end to the thin end.  Roast until chicken registers 160 degrees, 35 to 45 minutes.  It also allows the surface of the skin to dry out so that a quick sear in a hot skillet is all that is required for a crackly, beautifully browned finish.   Remove from oven.  They will look pale and uninteresting.

2. Heat a skillet over low heat for 5 minutes. Add oil and swirl to coat surface. Add chicken, skin side down, and increase heat to medium-high. Cook chicken without moving it until skin is well browned and crispy, 3 to 5 minutes. Using tongs, flip chicken and prop against side of skillet so thick side of breast is facing down; continue to cook until browned, 1 to 2 minutes longer. Transfer to platter and let rest for 5 minutes before serving.  

This recipe results in crispy skin and juicy tasty chicken breasts.  Add a sauce on the side if desired.