1/3 Photos of Baked Chicken Breasts
1 hr 5 mins
This is mt DBF's absolute favorite way that I prepare chicken. It has kind of a salty teriyaki taste to it, but it isn't overpowering. It is really easy to throw together but, unfortunately for my BF, it bakes for a long time so it can only be made on days when I am not working. Don't be scared off by the baking time though. As long as the foil is on tightly these won't dry out. But, if you are still skittish, they can probably be removed from the oven as soon as the juices run clear but the flavor from the soy sauce mixture won't be as strong. I like my flavors very strong, so I use more seasoning than was originally called for. You can play around with the measurements to suit your taste. From the eDiets website.
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Units: US | Metric
- 1Preheat oven to 425 degrees.
- 2Place chicken breasts in a 13x9" baking pan.
- 3In a small bowl, combine remaining ingredients.
- 4Pour over chicken, lifting chicken to let liquid run underneath.
- 5Cover dish tightly with foil.
- 6Bake one hour.
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Nutritional Facts for Baked Chicken Breasts
Serving Size: 1 (150 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 153.3
- Calories from Fat 13
- Total Fat 1.5 g
- Saturated Fat 0.4 g
- Cholesterol 68.4 mg
- Sodium 1418.2 mg
- Total Carbohydrate 3.3 g
- Dietary Fiber 0.3 g
- Sugars 0.6 g
- Protein 30.1 g
The following items or measurements are not included: