When it comes to preparing a whole chicken breast, many people struggle with the question, “How do I make it so it doesn’t become dry?”

Breast meat is naturally lower in fat than leg meat. Besides maintaining proper temperature control, it’s also important to learn how to retain the fat within the breast, returning the fat to the chicken.

“Herb Butter Baked Chicken Breast”

Marinade Method

This “Herb Butter Baked Chicken Breast” marinates the chicken breasts (one breast has two breasts, cut in half and take one piece) in salt koji, white pepper, and olive oil for half a day in the refrigerator to allow the flavor to absorb and retain moisture.

Then, prepare the versatile “Herb Butter.” Soften unsalted butter at room temperature, then mix in parsley, shallots, garlic, salt, and pepper. Wrap the mixture in plastic wrap and store in the freezer until ready to use.

This vanilla-flavored butter is a great staple in the fridge. Whether you’re spreading it on bread or adding it to a dish, it instantly elevates the flavor, adding a rich, creamy aroma.

Stuffing

After marinating the chicken breast, remove it. Here’s a key point: split the breast horizontally. Be careful not to cut it through. At this point, the breast will resemble two connected slices of toast. You can sandwich the prepared vanilla butter in between, or pair it with sautéed onions for a sweet and tender flavor.

The chicken breast is done when the internal temperature reaches above 65°C. Set the oven temperature to around 130°C and bake for about 15 minutes (each oven varies), until the outside is golden brown and the internal temperature reaches 65°C to 70°C.

Serve hot. The captivating aroma of the butter is mouth-watering right out of the oven. Drizzle it with the pre-prepared spinach sauce. A single cut will allow the fat to flow out, adding flavor and flavor to the tender 65°C breast. Everything is just right.

Instructions:

Take a chicken breast and slice it horizontally, but do not cut it through.

The sliced ​​breast can be used to fill the vanilla cream and other fillings.

Sprinkle breadcrumbs on the surface and bake in an oven at approximately 130°C/390°F until the outside is golden brown and the inside is 65°C/70°C/65°C. Use a thermometer to check the center temperature of the breast.

To make the breadcrumbs crispy, remove the chicken from the oven, increase the oven temperature to 180°C/390°F, and bake the chicken for 3-5 minutes, until the outside is crispy.