There's something alluring about the sound of slow-cooking. It's slow-cooking that gets things to fall off the bone, right? But don't be fooled into thinking that slow-cooking is the way to get the juiciest chicken breasts. If you're buying the typical breasts at the store, keep in mind that your Perdue or Tyson chicken breasts want to be cooked fast for juiciness, not slow -- which dries them out and drinks up the juice.
So many recipes advise baking chicken breasts at 350 degrees for a half hour or more. But that's NOT the way to go. Not if you want your chicken breasts to come out of the oven nice and juicy. Fire up the temperature to 450 degrees and in the process, buy yourself some time too. Even a good thick breast will take only 20 minutes (22, tops) to bake at 450 degrees. Preheat, poke a few fork holes in the breasts, rub with oil (and salt and pepper if you like). Presto: more juice, less time, delicious chicken.
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