How to make Chicken Breasts

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.


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.



  1. Preheat oven to 375 degrees f.

  2. In a small bowl, blend together your sea salt, cayenne pepper, garlic powder, and herbs.

  3. Place the chicken breasts on the cutting board, cover with parchment paper and pound lightly so your chicken is an even thickness.

  4. 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.

  5. Sprinkle your seasoning mixture either on top only or you can turn it over to get it on both sides of the chicken.

  6. Bake in the preheated oven for 30-40 minutes, or until center is not pink and a meat thermometer reads 165 degrees.

  7. Remove pan from the oven.

  8. 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.)

  9. Using a very sharp carving knife cut the chicken breasts in either slices or cube it up.


  1. Do NOT Refrigerate chicken. The PhazeMoldDiet requires that you do not eat leftovers from the refrigerator to avoid fungal growth.

  2. You CAN however, freeze chicken for up to 2 months in a BPA-free silicone or glass freezer storage container.

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