That’s where I come in. (ahem)

I have a love/hate relationship with chicken. I love chicken prepared by others mainly. When I cook the chicken, I pick on it too much. I rarely feel pleased. It’s overcooked and it’s undercooked. I keep trying though…I’m a trooper.

Something to keep in mind though, when you cook chicken breasts it’s good to have them even sized. You can accomplish this by pounding them with a meat tenderizer. If you don’t have a meat tenderizer, place the chicken breasts into a large Ziploc bag and pound/roll with a can or rolling pin until the breasts are equal in thickness. Now that everything is equal, the chicken breasts have a better chance of cooking evenly.

Tonight I’m trying out some baked boneless skinless chicken breasts with barbecue sauce. Really simple, just lightly salt and pepper each side of the chicken breasts, put them into a preheated 375° oven and bake for 20 minutes. Take the chicken breasts out of the oven and pour an 18 ounce bottle of any barbecue sauce you like over them. Continue to bake for another 10-15 minutes.

I kicked up the heat to 400° during the last 10 minutes of cooking to try to make the coating of barbecue sauce on the chicken thicker, but I guess this sauce just didn’t have the umph. It kept sliding off. And I kept scooping it back on. And it slid off. And I scooped it back on…Fine, fine…be that way. You leave a lovely little glaze upon my chicken breasts’ tops but you are a weakling Mr. Kraft Honey Barbecue Sauce.

Regardless, you tasted yummy Mr. Kraft Honey Barbecue…

I was pleased with the outcome. The chicken breasts were pretty bulky so the meat ended up moist, but also well cooked.

To accompany our tasty barbecue chicken breasts, we had steamed broccoli and saffron* rice.

* The saffron rice is a whole other story, I may go into another time.