Better Dry-Bake Chicken Breasts
Boneless, skinless chicken breasts do not contain a lot of fat, so they are difficult to cook (unless you like dried or tasteless chicken). However, using a piece of parchment paper solves this problem.
Kitchen’s video above and the article below talk about this dry poaching technique taught in culinary school. All you have to do is cover the chicken with parchment paper, which will replace its missing skin:
Think of this method as a cross between stewing and baking . The chicken is poured with its own juice and the result is a tender, juicy chicken breast that is juicy and never dries up.
This simple thing is especially good for making large batches of baked chicken breasts.
How to bake chicken breasts in the oven: the easiest and easiest way | Kitsch via David Galloway