I usually throw about 12 boneless chicken breasts on 2 cookies sheets in the oven, and pour a little water in the tray and sprinkle Mrs. Dash Seasoning all over them. And cook at 350 for about 45-50 minutes. Do I need to cover them? I usually leave them uncovered. What else can I put on them to change up the taste? Keep in mind I don't really want to add any calories

 

What you can try is, sprinkle the chicken with a garlic and basil seasoning mixture. I've seen them come together in the same bottle. Use a glass baking dish if you have one for easier clean up and use apple juice insteak of water. Sprinkle the Garlic/ Basil mixture in the apple juice as well.

 

apple juice = added calories

 

Place a slice of lemon on top. Throw a few sprigs of thyme around the dish. I cook it covered for about 3/4 of the cooking time then I leave it uncovered for the rest.

 

Try this, take a about 4-6 breasts sit on enough foil to fold over, pour a jar of your favorite salsa on them, cover with just a small opening. Cook for about 20 minutes @ 450 or until done. If you want sprinkle some cheese on top during the last 5 minutes.

 

I'm mouth watering

 

Thanks for the replies...I'm supposed to be covering the chicken breasts? Usually I just put tin foil on the tray, and leave them uncovered...Does it make a big difference?

I might have to try that salsa idea

 

I marinate one frozen chicken breast (8 oz.) in a soy sauce/italian dressing/olive oil/sugar combination for 24 hours while it thaws in the fridge.

Fold foil over breast leaving 1-2 inches between top of breast and foil. Pinch together to keep moisture in. Bake at 425 for 20 minutes, allow five minutes before cutting into breast.

 

Marinades are the key. Do you have a grill? If so, screw the oven...

 

you could try brining the chicken. instead of using marinade, you put it into a water and salt mixture with assorted herbs and spices. the chicken esentially will pull the flavors into it.


my favorite way to cook chicken is to steam it in a rice cooker (go figure)

 

The way i do it is essentially brining since the soy sauce contains salt, the little bit of sugar is key also. As the chicken thaws the liquids combine and are drawn into the meat. Comes out very tender and juicy without the plain baked chicken taste.

 

+1

With that being said, you don't necessarily have to cover them when baking. Grilling is essentially baking at 350-400*, with direct heat for the crisping.

Specifically looking for seasoning combos with "no calories", as it seems you are interested in, I use a few.

One of my favorites is actually a pre-blended mix that I just sprinkle and grill with sometimes...



I also like Lawry's "Perfect Blend" for Chicken & Poultry...



If you can't grill...I'd recommend getting a baking rack and putting the water under it, so the meat doesn't boil in the water. This will give you a better flavor. I'd also consider searing them in a very hot skillet until crispy...if you leave the skin on, you can do this with no oil or fat added to the pan...you can sear the skin side to almost black...be sure to season under the skin...then bake til cooked through. This will help them stay juicy. (you can throw the skin aside when eating, or give it to the dogs like we do)

***edit***

I almost forgot! If you have a Mexican or Cuban market nearby or your local market carries it....Goya Adobo Seasoning is a must! Great on chicken, pork, beef, rice, and many other dishes!



I go through 1 of these about every other month.

 

If I dont marinade, Im using this:



They have all sorts of different flavors at BBQ's Galore. The Apple Jerk is my favorite