Not Your Momma’s Shake and Bake

I admittedly have a love-hate relationship with chicken.  It must be cooked a certain way for me to get my eyes on board.  Yes, I said eyes because anything that looks under-cooked to me is not going into my mouth.  After all, we do eat with all our senses and this one is especially important to me.

Several years ago, the Big Guy bought me the latest Ina Garten cookbook whereby she shared her secret to the best baked chicken.  She took chicken breasts and covered them with olive oil along with salt and pepper.  I was on board at once as the baking time gave the chicken a golden-brown hue but kept the juiciness that makes for the perfect bite.
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I loved this method of cooking chicken so much that now I tend to bake my chicken for all my recipes even if it calls for boiling it.  I prefer the flavor and I believe it adds another level of complexity to my dishes.

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