One skinless chicken breast fillet with half a teaspoon of olive oil, sea salt, and freshly ground black pepper.
For the seasoning suggestions
hefty pinches of oregano and dried chili flakes (optional)
a spoonful of garlic granules and a pinch of dry mixed herbs (optional)
a teaspoon of Cajun seasoning (optional)
two pinches of ground paprika and a dash of dried thyme (optional)
Set the oven's temperature to 220°C/200°F/Gas 7. Use baking paper to line a baking pan.
If you are cooking more than one chicken breast, space them out well on the tray. Olive oil should be liberally applied to each breast. Add some sea salt, black pepper, and, if you'd like, one of the suggested seasonings to the food to season it.
Based on size and thickness, bake for 16 to 22 minutes. (Chicken breasts that are thicker will take longer to cook.)
A skinless chicken breast fillet weighing 150–200g/512–7oz will require 16–18 minutes, one weighing 200–250g/7-9oz 18–20 minutes, and one weighing 250–300g/9–1012–22 minutes. Increase the cooking time by 5 minutes if you're cooking more than four breasts at once, and don't forget to make sure they're all cooked through.
Check the internal temperature of each chicken breast through its thickest portion if you have a digital food thermometer. It ought should go to at least 75C.
Alternately, insert a skewer through the thickest portion of the breast to check that the juices run clear; ensure that the chicken is completely white when cut. If there is, reheat the chicken in the oven for a short period of time.
Before serving, let the food rest on the tray for 5 minutes. After resting and letting it cool, blot the chicken lightly with kitchen paper if you plan to serve it cold.
No matter how big the chicken breast is, a digital food thermometer can help you get excellent results.
Large chicken breasts are occasionally chopped in the packs to be closer to 150g, however this can make them quite thick and make them cook more slowly than a breast that is truly 150g.
The tray can be lined with baking paper to allow the chicken fluids to pool while the breasts cook and cool. The fluids can be used as a light sauce and spooned over heated chicken.
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