Salt and Pepper Chicken

2 Pounds Boneless Skinless Chicken Breasts
1 Tablespoon Safflower Oil, or Other Neutral-Flavored Oil
1 Teaspoon Fine Sea Salt
1 Teaspoon Freshly Ground Black Pepper

Preheat Oven and Prepare Pan. Preheat the oven to 375°F/190°C and line a baking pan or shallow casserole with aluminum foil.

Prepare Chicken. If chicken breasts are thick, cut them in half lengthwise so they are no more than 1” thick.
Brush the chicken on both sides with the oil and season both sides with salt and pepper. Each cut breast should get a generous pinch of each seasoning on each side.

Bake Chicken. Place the chicken in the prepared pan and bake for 25 to 30 minutes or until the chicken reaches 165°F on an instant-read thermometer.

Serve. Serve the chicken hot from the oven or allow to cool and store in an airtight container in the refrigerator.

Store.
Refrigeration: Place cooled chicken breasts in an airtight container and refrigerate for up to 5 days.

Freezing: Wrap chicken breast in plastic wrap, place in a zip-close plastic bag, press out the air, and the chicken can be frozen for up to 4 weeks.

Reheating: You can reheat frozen salt and pepper chicken after thawing it in the refrigerator. Place the chicken in a microwave or oven-safe covered container and heat it in a microwave or oven.

Source: Encharted Cook