[quote=“OCSteve, post:8, topic:5268”]
As a rule, leaner and/or more tender meats like white meat chicken, steaks, etc. benefit from fast, high heat cooking (unless sous vide-ing, of course). They just don’t hold up well to long cooking times.
[/quote]The recipe I posted is about 40 minutes total. Is that considered long cooking for breasts. Because I’ve never had a problem with the meat being dry. But then again I cook them in sauce. I would not cook plain chicken breasts in the oven, especially since I don’t brine chicken.
Sous vide seems like a good one too.
I do long & slow bbq chicken, that is marinated the night before. It comes out really perfect.