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My family has reached the best and worst time of the year.
My kids are finally back in school, which means my mornings are peaceful again.
Unfortunately, the price to pay for this Zen-like quiet is utter chaos come dinnertime.
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Work deadlines, carpool lines, and afterschool activities wreak havoc on my dinner-prep window.
I had absolutely nothing prepared for dinner.
Im not much for meal prep.
Simply Recipes / Mihaela Kozaric Sebrek
Whenever Ive tried it, Ive grown tired of the massive amounts of food I prepared in advance.
One thing I will often make ahead is chicken breast because its so versatile.
I needed to find a go-to method for cooking chicken breast that yieldedjuicy, flavorful chickeneven when its reheated.
And have you seen the price of chicken these days?
The key to super succulent chicken breasts is what Martin refers to as the B.B.R.R.R.
method, an acronym that makes it easy to commit this recipe to memory.
The first B stands forbrine, which is normally a turnoff for me.
I know it works, but I dont always have the time.
Martins method is super approachable.
All you need is 15 minutes and some salt.
The second B is for brush.
Martin suggests (and I concur) that the best fat to use for this recipe ismelted butter.
It adds moisture, richness, and a ton of flavor.
Next up is the first R, which stands for the spice rub you apply to your chicken.
For this, let your imagination run wild.
The salt bonds with water molecules and locks in moisture.
The pepper just adds pizzazz.
Now for the second R, which means roast!
This step is pretty self-explanatory, but the temperature is worth noting.
Martin suggests a 450 F oven.
Normally, I wouldnt roast boneless chicken breast so high for fear of it drying out.
Last but not least, the final R stands for rest.
That way, when you cut into your chicken, it will be perfectly tender.
One thing that sometimes prevents me from letting chicken rest is the fear that Ive undercooked it.