👨‍🍳 作り方

1. 1

   Prepare the brine: Fill a large bowl with 1 quart of warm water and whisk in the 1/4 cup of coarse salt. Add the chicken breasts and let them brine for at least 15 minutes at room temperature, or up to 6 hours in the refrigerator.

   💡 プロのコツ: Brining helps to keep the chicken moist and tender.
2. 2

   Preheat the oven to 400°F (200°C). Grease a baking dish with 1 tablespoon of olive oil and arrange the chicken breasts in a single layer.

   💡 プロのコツ: Ensure the chicken is not overcrowded in the baking dish for even cooking.
3. 3

   Remove the chicken from the brine, rinse with cold water, and pat dry with paper towels. Drizzle the chicken with the white wine and season on both sides with 2 teaspoons of salt, black pepper, garlic powder, and paprika.

   💡 プロのコツ: Patting the chicken dry helps the seasonings and herb butter adhere better.
4. 4

   In a small bowl, whisk together the melted butter, grated garlic, chopped thyme, rosemary, and 1 tablespoon of the chives.

   💡 プロのコツ: Using fresh herbs will provide a more vibrant flavor.
5. 5

   Brush the chicken on both sides with the garlic-butter-herb mixture. Drizzle with the remaining 1 tablespoon of olive oil.

   💡 プロのコツ: Ensure the herb butter mixture evenly coats the chicken.
6. 6

   Bake until the chicken is fully cooked through and the internal temperature of the thickest part reaches 165°F (74°C), about 20-25 minutes, depending on the thickness of the breasts. Garnish with the remaining chopped chives before serving.

   💡 プロのコツ: Let the chicken rest for 5 minutes after baking before slicing to allow the juices to redistribute.