Moist Baked Chicken Breasts

• 4 boneless, skinless chicken breasts, preferably on the small side
• Spice mix of your choice
• 2 T butter or olive oil

Basic spice mix

• 1 tsp Diamond kosher salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp smoked paprika

Mexican spice mix – add to basic spice mix

• 1 T oregano (Mexican preferred)
• 1/4 tsp ancho chili powder – or substitute 1/8 tsp cayenne
• 1/2 tsp cumin

Middle Eastern spice mix – add to basic spice mix

• 2 tsp sumac
• 1 T za’atar
• 1/4 tsp cinnamon

About 20 minutes before roasting the breasts, add them to a mixture of 4 c of warm water and 1/4 c kosher salt.

While the breasts are in the salt/water brine, heat oven to 425 degrees and mix together the spice mix you’re using.

When the 20 minute brine time is up, remove the breasts from the water and pat them very dry with paper towels. Coat both sides of the chicken breasts with the oil or butter, then sprinkle all of the seasoning mixture evenly on both sides (note: use only part of the mixture, if you’re not “into” spice).

Place the breasts in a single layer on a baking sheet, being sure they’re not touching each other. Bake for about 18 minutes (160-165 degrees F, if you’re testing).

Remove from oven and let the chicken rest, covered with foil, for 10 minutes. Serve.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.