HOW TO MAKE OVEN-BAKED MEXICAN CHICKEN BREAST
A delicious and juicy oven-baked fowl breast recipe, full of Mexican taste. that is an easy and short meal best for busy weeknights when you want to get dinner on the table rapid.
This oven-baked Mexican chook breast has emerge as one in all our go-to meals when we need to get dinner made rapid. We normally serve it with some immediate Pot Spanish Rice and a veggie side and the youngsters genuinely gobble it up!
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| HOW TO MAKE OVEN-BAKED MEXICAN CHICKEN BREAST |
Get Juicy Oven Baked bird Breasts each time
This easy oven baked Mexican fowl breast recipe will make such juicy and smooth hen that is packed full of taste. Baking chook may be problematic and if you don’t do it simply proper, you could grow to be with dry and rubbery chook.
There are a few of things I do to make sure my baked fowl breasts come out juicy and gentle. smooth steps you can take to make sure you don’t emerge as with a rubbery dinner!
INGREDIENTS:
- 4 boneless skinless chicken breasts
- ¼ cup olive oil or other vegetable oil
- 4 tbsps taco seasoning use your own or try my Homemade Taco Seasoning blend
INSTRUCTIONS:
- Prepare Chicken Breasts: Trim any fat from the chicken breasts, place each breast on top of a sheet of plastic wrap, and then place another sheet of plastic wrap over the breast1 (see Notes section). Flatten the chicken breasts to an even thickness by using a rolling pin or meat mallet. Starting at the middle of the breast, gently pound down and out toward the edges until there is no longer a hump and the breast is an even thickness throughout.
- Brine Chicken Breasts: Fill a large bowl with one quart of warm water. Add ¼ cup of kosher salt to the water and mix until the salt is fully dissolved. Add the chicken breasts to the water and allow to sit for 15 to 20 minutes. Remove the chicken breasts from the brine, and then pat dry with paper towels.
- Preheat oven to 450°
- Season Chicken Breasts: Place the breasts on a baking sheet or in a baking dish. Brush both sides of each chicken breast with olive oil and evenly coat each side with my Homemade Taco Seasoning mix. Alternatively, season with your own favorite taco seasoning.
- Bake Chicken Breasts: Place the baking sheet on the middle rack of the oven and bake until the breasts reach an internal temperature of 165°F, this can take anywhere from 10 to 20 minutes2 (see Notes section) depending on the thickness of the breasts and your oven's settings. For instance, when I set my oven to the traditional Bake setting, the breasts usually cook to 165°F in 12 to 14 minutes. If I set my oven on Single Rack Convection Bake, they usually cook to 165°F in 8 to 10 minutes. I highly recommend using a probe or meat thermometer to get the best results.
- After removing the chicken from the oven, allow it to rest for 8 to 10 minutes before serving.
