Perfect Baked Chicken Breasts

I accidentally discovered the perfect way to bake or roast chicken breasts when we lost power a half hour after I'd put about 8 pounds of marinated chicken breasts in the oven.  As soon as the power went out I solemnly declared to all and sundry, "Don't open the oven door!"  An hour later, after John got home from work and we sat down to eat, the chicken breasts were cooked to perfection:  still nice and hot, tender, juicy, just the slightest hint of pink in the center, juices running clear as crystal--in short, perfect!

I've been making them this way once a week ever since, and I've come up with a mix and match list of ingredients to vary the theme each time.  You can mix and match your own marinades and let me know what your family likes best.

I just start pouring stuff in the blender (except for the flavorful texture items) until I get an aroma I like. I'm not afraid to just start mixing (following some mysterious instinct I guess). It always seems to come out pretty good.

Fats:  For a large family size pack of breasts I use anywhere from 1/4 to 1/2 cup fat.

olive oil
sesame oil
butter
tahini (sesame paste)
peanut butter

Acid: Also about 1/4 to 1/2 cup of acid.

citrus juice
vinegar
wine
whiskey
tomato juice
pineapple juice
buttermilk (the enzymes in the buttermilk tenderize the meat like any of the other acids)

Sweetness:

honey
molasses
maple syrup
pomegranate syrup
sugar (brown or white)
jam

Salty:

soy sauce
Worcestershire sauce
magi
mustard
tabasco
anchovy paste

"BAM"

garlic
ginger
onion
shallots
hot peppers
tomato paste
green onion
liquid smoke

Colorful flavor

cilantro
rosemary
crushed red pepper
basil
thyme
parsley
tarragon
specialty seasoning

Spice

pepper (red, black, green or white)
paprika
chipotle
chili powder

Flavorful texture: to be added to the roasting pan after the marinade has been blended and poured over the breasts

capers
olives
sun dried tomatoes
diced tomatoes
artichokes
pineapple (rings, chunks or crushed)
mandarin oranges
feta cheese
blue cheese

Mix the marinade ingredients in the blender and pour over chicken, turning pieces to coat. When you're ready, place breasts and marinade in baking pan with any other ingredients you like, cover, and bake at 350* for 30 minutes. Turn off the oven, leaving the door shut for another hour. Should be perfect!


Some of the combinations we've enjoyed are orange, garlic, ginger, sesame oil, and green onion; balsamic, olive oil, pomegranate syrup, garlic and rosemary; and soy sauce, sesame oil, garlic, ginger and crushed red pepper. This week I'm going to try lemon, butter, and tarragon with capers. Give it a try and let me know what you come up with!

Risotto, almost the way my mother makes it...

2 quarts chicken broth
1 medium size onion finely chopped
2 cloves garlic, lightly smashed with knife
1/2 stick butter
1 pound Arborio rice
2 cups freshly grated Parmigiano-Reggiano
2 generous pinches saffron threads

The broth in the pot should be simmering. In a large pot slowly simmer the onion and the garlic in the butter, when the onion starts to turn a gold color, remove from the heat and take out the garlic. Put the pot on heat again, add the rice, and mix very well with the onions. This is called toasting the rice because the broth has not been added.
After a minute or so start to add the broth a ladle full at a time, in order to allow the rice to absorb it. Do not over-stir, or rice grains will lose their individuality. Add another ladle of broth as the previous one is absorbed by rice.
When risotto is almost done, add the saffron and stir until well mixed. Add a handful of Parmigiano and mix well. Risotto should be soft enough to spread and cover the entire plate when served.

Buon Apetito!