Baked Chicken Breasts

I am on a 6 month sojurn to San Antonio, TX.  I visit my husband every couple of weeks to hold him tight and fill the freezer with food.  On my current visit, he suggested I post some recipe's that he can follow when he wants to cook for himself.  His goals:  taste's great, prepare in 20 minutes, easy clean-up.  So here is the first of many (he hopes).

This chicken is:

1. Quick and Easy
2. Healthy
   

• 2 whole chicken breasts (thawed, rinsed and dryed with paper towel)  Please note:  Do not thaw in the microwave as the chicken will end up tough.  It will not cook properly if you do not dry it.

• large grain sea salt (please not table salt with iodine)

• fresh ground mixed pepper corns to taste

• fresh basil

Think about dinner as you prepare your breakfast and lay out your frozen meat early in the day.  Set your alarm for 2 hours so you can put the unfrozen meat in the refrigerator until you are ready to prepare dinner.

Wash and dry the chicken breasts.  Preheat oven to 375 degrees.  Line a baking dish with foil.  Place the chicken breast on the foil and place butter in pats on top of the chicken.  Sprinkle with sea salt and ground pepper.  Place basil leaves on top.  Bake in preheated oven for 20 minutes.  At the 5, 10, 15 minutes points during cooking, baste the chicken with the melted butter mixture from the baking pan.  Cut the breasts in the thickest point to check that it is not pink.  Yes, it should be juicy, just not pink.  Do not overcook.  Overcooking chicken is a sure fire way to make a delicious chicken breast barely edible.  Serve with salad or open a can of black beans.