Updated: Mar 28
There are a million "so-called" ways to make chicken but I have found the healthiest way to make chicken breasts is to bake them in an oil dredge topped with herbs.
KITCHEN ITEMS YOU'LL NEED
9x9 or 13x9 inch baking pan (avoid aluminum or non-stick bakeware to avoid transferring toxins and heavy metals into your chicken)
A large silicone baking mat OR you can use a stainless steel cookie sheet or baking pan. (This is used to prevent the moisture from leaving the chicken after you take it out of the oven....this is required in order for your chicken to come out perfect every single time.
Glass or Stone cutting board
Stainless steel kitchen knife
Stainless steel meat thermometer (Optional)
Here is a full-proof/juicy and delicious, not to mention mold-safe pastured chicken breast recipe that I use for every single recipe on the PhazeMoldDiet that uses chicken breast.
Servings: This recipe is 3 servings of pastured chicken. For more servings double the ingredients per every 3 breasts added.
3 boneless skinless "pastured" chicken breasts (Avoid all other conventional chicken breasts...even organic or vegetarian fed. Organic and vegetarian fed chickens are fed "moldy grains" as a part of their diet and moldy grains contribute to mold overgrowth in the body)
1 tsp celtic sea salt
1/2 tsp cayenne pepper (avoid black or white pepper..they are high in mycotoxin)
1/2 tsp of organic thyme
dash of organic rosemary
1 tsp organic garlic powder
Preheat oven to 375 degrees f.
In a small bowl, blend together your sea salt, cayenne pepper, garlic powder, and herbs.
Place the chicken breasts on the cutting board, cover with parchment paper and pound lightly so your chicken is an even thickness.
Pour the oil in a 13″ x 9″ baking dish. Add in the chicken breast and lightly dredge to coat the chicken on all sides.
Sprinkle your seasoning mixture either on top only or you can turn it over to get it on both sides of the chicken.
Bake in the preheated oven for 30-40 minutes, or until center is not pink and a meat thermometer reads 165 degrees.
Remove pan from the oven.
Cover the pan with the silicone pad OR your stainless steel baking sheet and allow them to rest for 10 minutes to lock in the moisture. Double check and make sure no moisture can escape. (This part is very important if you want tender chicken.)
Using a very sharp carving knife cut the chicken breasts in either slices or cube it up.
Do NOT Refrigerate chicken. The PhazeMoldDiet requires that you do not eat leftovers from the refrigerator to avoid fungal growth.
You CAN however, freeze chicken for up to 2 months in a BPA-free silicone or glass freezer storage container.