StoryI've discovered that brining makes all the difference to cooking chicken. Even oven-baked breasts come out juicy and tender instead of dry. It takes a little forethought but not much effort at all!
Ingredients6 boneless skinless chicken breasts
2 tbsp kosher salt
1/2 cup walnuts, finely ground
2 tbsp fresh rosemary, chopped
2 cloves garlic, minced or pressed
2 tbsp walnut oil
salt and pepper to taste
To brine the chicken, fill a large bowl with cold water and stir in kosher salt until mostly dissolved. Place chicken in bowl and chill in refrigerator about 1 hour.
Preheat oven to 350F and lightly grease a glass or ceramic baking pan (13×9 inches).
In a small bowl, whisk together walnuts, rosemary and garlic. Remove chicken from brine and pat dry with paper towel. Place chicken in single layer in prepared pan and cover each breast in walnut mixture, pressing to adhere. Drizzle with walnut oil and sprinkle with salt and pepper to taste.
Bake until light golden brown and chicken is cooked through, about 30 minutes.