It makes no difference what day of the week or time of the year it is – you can always find split chicken breast at a great price. You just have to shop around a bit. This week, I found a package of three (almost 3 pounds of chicken) for $4.89 at stop & shop. It was a manager’s special, of course. Oh how I live for those!
A split chicken breast is nothing more than a “regular” chicken breast with the skin on and the tenderloin and a bit of rib meat attached. In my opinion, it’s one of the best cuts of chicken to cook. The skin makes sure that the breast stays juicy and the bone just makes it tastier. You obviously don’t have to eat the skin, but i suggest cooking it with it on and then removing it before serving if that’s what you like. My husband LOVES the skin, so I usually take it off of my piece and give it to him to eat. Everyone wins!
This is an extraordinarily simple way to cook split chicken breast and it always comes out tender and delicious.
Ingredients
- 2-3 lbs split chicken breast
- 1 tsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic or onion powder
- 1/2 tsp cayenne pepper (or paprika, if you prefer)
Directions
- Preheat the oven to 350 degrees
- Wash the chicken breast and pat dry with a paper towel
- Use your hands (or a brush) to coat the skin lightly with olive oil
- Season (on both sides) with the kosher salt, garlic powder, and cayenne pepper
- Roast on a rack or tin broiler pan for 1 hour
- Let sit 10 minutes and serve!
I usually make this with home made macaroni & cheese, a salad, and some biscuits, but tonight I’m feeling a bit lazy. Joshua didn’t take a nap yet today so I didn’t have time to prep the home made mac & cheese. Instead I’m serving the box kind (I love the shop rite brand white cheddar mac & cheese, so that’s what i’m going with tonight).
May 15, 2008 at 4:19 pm
Thank you for posting this recipe. Split chicken breasts were on sale at my local grocery, and I’d never seen or cooked with one. I googled for recipes, and your blog came up. I tried it, and it was wonderful. The breast stayed moist, which is hard to do with a breast, and the skin tasted fantastic. I did need much more than a teaspoon of olive oil, though. I plan on making this again!
September 21, 2008 at 9:04 pm
am trying this 2 nite am using Lawry’s season salt & garlic salt in a small toaster oven so have extenden baking time, I’ll let you know what he thinks, but thanks in advance
mh
September 22, 2008 at 12:14 am
ps. I also spayed it with canola cooking oil to reduce calories before adding seasoning salt. DINNER WAS GOOD he SAID. what does that mean??????????
November 14, 2008 at 10:21 pm
Jenna! It’s ana from IAM. I found this blog by looking for recipes for split chicken breasts..ha!!
January 6, 2009 at 11:08 pm
I’m going to try this
January 29, 2009 at 8:59 pm
Thank you! I am making this tonight. It sounds really good
April 28, 2009 at 2:07 am
Thanks. this was easy..my dad, who is in his 90’s goes to the local legion meat draws and wins often. He doesn’t cook so much these days and gives me his random winnings. So I often have no idea how to cook these “prizes” because I would probably never buy them. Smells good and tastes good!
May 7, 2009 at 11:19 pm
I tried your recipe….and my family LOVED it!!!!!
Thanks