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Three-Ingredient Baked Chicken Breasts
February 02, 2016

I'm still surprised about this recipe, as I sit here eating leftovers. As a cook who believes the only path to tender, oven-baked chicken is to slather it in sauces or breading, I almost blew right past this recipe. But, desperate for simplicity, I chose this -- the most tender, melt-in-your-mouth chicken ever! Instead of salt, I sprinkled both sides of each buttered breast with McCormick's Grill Mates Montreal Chicken Seasoning. My chicken breasts were quite large, so I baked these about 50 or 55 minutes in order to reach 165 degrees, and I basted them a few times with the juices while baking. I'm thinking this recipe will work quite well for my low-carb way of eating. Definitely our new favorite! Give it a try.

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