BAKED CHICKEN BREASTS A baked chicken breast is a blank canvas that cries out to be revived by other flavours. I like to get it excited, to brush it with chilli or lemon, glaze it with honey or soy sauce, or macerate it in mustard or porcini cream. The chicken is always better for the experience. Baking is the best and easiest way to cook skinless, boneless chicken breasts. The trick is not to bake them for too long and always to let them rest afterwards. This gives you very juicy flesh and none of the dry and chewy exterior you cannot avoid if you fry them. Tender and mild in flavour, chicken breasts are useful for kids. They’re easily mixed with vegetables, pasta or grains, and a good means of introducing new tastes alongside something they are comfortable with. For babies and toddlers, baked chicken breasts are good to purée or chop and can be frozen. S E RV E S 2
Sides (pages 320–43) Any you fancy Prep/cooking 14–16 mins, plus 5 mins resting Active time 1 min 2 skinless, boneless chicken breasts, about 150g each 1 tsp vegetable oil Salt Freshly ground black pepper or other seasoning (see right)
1. Preheat your oven to 200°C/Gas 6, position upper middle shelf. 2. Get a baking tray. Put the chicken breasts on the tray. Sprinkle salt and pepper, or something instead of pepper, evenly over both sides. Brush the breasts with the oil to push the seasoning into the flesh and coat it evenly. 3. Turn each breast shiny side up with the fatter end facing away from you. Put the tray in the oven with the breast’s fatter end towards the back. 4. Bake for 14–16 minutes. A just-cooked chicken breast feels firm to the touch. It should be 70–72°C inside, which will rise to 74–76°C as it rests. 5. Turn the oven off. Open the door and leave it slightly ajar while the chicken rests inside for at least 5 minutes. Depending on the recipe, this resting is either done on the baking tray, or in the sauce/dressing. Instead of pepper Try allspice, cayenne pepper, chilli powder, Chinese five-spice, cinnamon, cumin, cardamom, curry powder, crushed fennel seeds, nutmeg, ginger, jerk spice, ras-el-hanout, smoked paprika, turmeric, sumac, za’atar, mustard, tamarind, citrus juice or citrus zest. Cooking and resting times for larger chicken breasts 150–175g: 14–16 mins, 5 mins rest 175–200g: 16–18 mins, 5 mins rest 200–250g: 18–22 mins, 5 mins rest Interior temperature: Bake to 70–72°C; rest to 74–76°C (use your probe) Magic adventures Serve with pesto, tapenade, tomato compote, soft, sweet, sticky onions, green curry paste or garlic butter. Cook extra Use for a sandwich or a wrap the next day, and a salad the day after. Adventures with Ingredients
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