Love chicken when it's not too dry, or tough. Wife wanted long grain/wild rice but I wanted to soak up my gravy with stuffing. I think we will both survive!!

Looks tasty,

😳

Looking good

That looks good! Recipe?

Same here cooking chicken breast. Always dry and chewy.

Whats this recipe?

Dry and over cooked is the death of chicken. Have to keep it moist, so usually cook covered, and finish off uncovered last 10 minutes (like to melt cheese). Temp needs to be 160-165 and clear juices. I use a lot of Campbells cream soups, and like them right out of the can if possible. Some people like to cut with milk or water. I prefer 2 cans of soup and an 8 oz chicken broth, mixed together. Added smoked Gruyère cheese over the top at the end.

So, 2 cans of cream of chicken(?) mixed with 8 oz of chicken broth. I'm going to assume you poure this over the chicken breasts and top with cheese. Cooked at how many degrees for how long? Then uncover the last 10 minutes. Add any spices?

Yeah, that's pretty much it, just a kinda gravy consistency. When Sweet Tooth does it, she adds a lot of mushrooms and likes provolone cheese, and serves over white rice. Garlic, salt, and pepper.

350 degrees for all my baking, and around 60-80 minutes. Albertsons here gets the largest chicken breasts I've ever seen (up to 1.5# each), so adjust your quantities to fit your ingredients.

Thanks for the recipe. All the restaurants get the small chickens. I swear these are old Rooster Breasts

I make a good chicken and rice dish. Used to use chicken drumetts before they got so expensive. Now I just use legs.