I’m curious if I were to roast several chicken breasts, some skin on and some skinless. Will the skinless ones get terribly dry? http://www.sippitysup.com/chickenbreastsjerusalemartichokesblog Cooking time is 40 minutes. (10 replies, last updated by scubadoo97 April 25, 2009)

I’ve got two split chicken breasts in the fridge, plenty of garlic, and plenty of fresh herbs. I want to cook 'em tonight, which means no multi-day brining. Recipe anyone? BTW, I don’t eat the skin (trying to diet... (5 replies, last updated by FlavoursGal November 13, 2006)

I was wondering if anyone had some tips for roasting skinless chicken breasts. I was thinking I would marinate overnight in buttermilk, then dip in a mixture of yoghurt and grainy mustard, then in crushed cornflakes to make a... (5 replies, last updated by Karl S. October 10, 2005)

Please forgive me if I put this in the wrong place, but does anyone have a great recipe for a pan-roasted chicken breast with a mushroom cream sauce? I was at Cravings Cafe a few weeks ago and this was one of the best chicken... (5 replies, last updated by QueenB February 26, 2008)

Sometimes I do not wish to pound and saute my chicken on stovetop but I would like to pan roast it – sear on ST and then chuck it into the oven. How long should I sear it per side before putting it into the oven and how... (6 replies, last updated by Zorra April 9, 2005)

this should do it... http://www.cookthink.com/recipe/4155/Roasted_Chicken_Breasts_With_Rosemary_And_Lemon (1 reply, last updated by goodhealthgourmet April 5, 2009)

Where can I buy a raw turkey breast this afternoon? Or where is the best take out roast chicken in manhattan?? (1 reply, last updated by italianagambino November 14, 2008)

http://www.chow.com/stories/10899?page=8 This is so good and so easy. I’ve fixed it half dozen times in the last couple of months. And you could certainly vary the spices. I love this "non-recipe." (0 replies, last updated by c oliver January 20, 2009)

I have 4 roasted lemon chicken breasts from whole foods. I don’t want to heat up the house with prep but I need a side to go with this...thinking just broccoli steamed and some pasta but hoping for some ideas for something... (5 replies, last updated by lovessushi August 13, 2008)

I agree – my husband prefers dark meat, I love white meat, so a roast chicken is perfect for us. That said, there are a number of dishes I prepare with chicken breasts that leave the meat nice and moist. A new favorite is... (21 replies, last updated by Emme June 22, 2007)

Congrats to you... I might try this technique with roasting chicken or game hens... the breasts of my last ones have come out dry despite butter under the skin and olive oil outside! (12 replies, last updated by JenBoes December 27, 2008)

I have a package of 3 split (bone in, skin on) chicken breasts I’d like to bake for dinner tomorrow. I was thinking of smearing pesto or putting lemon slices under the skin, or baking them like a roast with fingerling... (2 replies, last updated by Tom Steele July 18, 2002)

Ummm... how easy? And- any special needs? For Seder? I mean a reletively easy baked chicken could be popped out- smoked paprika & Black pepper, pesto rubbed (or roasted redpepper pesto, walnut pesto, etc). Or you could pocket all of... (12 replies, last updated by janie April 2, 2007)

I have 4 rather large (total weight approx. 7 lbs) bone in chicken breasts that I want to bake. Should I go with 350 degrees for about 45 min-1 hour or a higher heat for less time? Which method will keep them from being dry and... (7 replies, last updated by jfood October 18, 2009)

and half, and a bit of flour, cover, and let it simmer for 15 minutes. Delicious over pasta or rice. I have a recipe from another board that I haven’t tried yet but can’t wait to do — roasted green chile stuffed... (26 replies, last updated by Lori D May 8, 2002)