Cider-Brined Roast Chicken Breasts
Published January 29, 2013 | Written by The Healthline Editorial Team
This brine works very quickly on skinless chicken breasts so you don't want to let it sit in the liquid too long or your chicken will end up being too salty and a little rubbery.
|Serving size:||1 chicken breast|
|Calories per serving:||189|
|Total Fat 2.1g||3%|
- 8 cups apple cider or juice
- 2/3 cup kosher salt
- 2/3 cup light brown sugar
- 1 tablespoon black peppercorns, coarsely crushed
- 2 cinnamon sticks
- 4 whole cloves
- 3 bay leaves
- 8 (6-ounce) boneless, skinless chicken breast halves
Step by Step:
- Stir together first 7 ingredients in a large saucepan or stock pot and bring to a boil. Simmer 3 to 4 minutes or until sugar and salt have dissolved. Remove from heat and cool to room temperature. Add chicken breasts and let stand at room temperature for at least 1 hour but no more than 2 hours.
- Meanwhile, preheat oven to 375°. Remove chicken from brine, discarding brine. Pat chicken dry with paper towels and place in the bottom of a lightly greased roasting pan. Bake at 375° for 20 minutes, or until just cooked through and chicken is no longer pink. Let stand 5 minutes before serving.