Recipes for baked chicken breast

Chickens first existed as wild fowl which lived in the jungles of Malaysia and carried the name of the "russet-coloured megapode." Mankind invited - or coerced them - into his farmyard, and the rest is history. Except that history is more complicated. The chicken was a religious symbol in many cultures, as well as a food source, both for its eggs and its meat. Oven baked chicken breast can be cooked to tender perfection - with the bones left in or taken out.

Bones in: Chicken dijonnaise

Ingredients
2 1/2 pound chicken breasts with skins and bones left in
Olive oil
Ground pepper
Lemon pepper
Kosher salt
Fresh tarragon
1/3 cup Dijon mustard
1/3 cup dry white wine or Vermouth
1/2 cup heavy cream Directions
Rub the breasts with olive oil, ground pepper, lemon pepper, Kosher salt and fresh tarragon. Apply the Dijon mustard to the breasts with a brush, then place in a covered bowl in the fridge overnight. Preheat the oven to 350 degrees F. Set the breasts and marinade in a baking dish. Pour in the dry white wine or Vermouth. Cook the breasts for 30 to 40 minutes with the skins facing up. Remove the breasts from the oven and set aside. Heat the sauce until it boils, then add the heavy cream. Reduce the heat to a simmer, and continue cooking for 10-15 minutes, stirring constantly. Plate the chicken breasts and serve it with the Dijonaise sauce poured on top of them.

Bones out: Baked chicken breasts with herbs

Ingredients 6 chicken breasts, bones and skin removed
6 tablespoons lemon juice
2 tablespoons unsalted butter
5 slices of bread
6 cups fresh basil (chopped)
3 tablespoons fresh parsley (chopped)
1 1/2 tablespoons fresh rosemary (chopped)
1 1/2 tablespoon Kosher salt
1/2 teaspoon ground pepper
Lemon cut into wedges Directions Place the chicken breasts between two sheets of waxed paper and tenderise them by hammering with a mallet until they are 1/2 to 3/4 inch thick. Place the breasts in a baking dish measuring 15 by 10 by 2 inches. Pour the lemon juice over the breasts, cover, and place it in the refrigerator for an hour. Preheat the oven to 450 degrees F. Melt the butter in a saucepan then set it aside. Put the bread slices in the food processor and set to pulse. Pour the crumbs into a shallow dish and add the herbs, pepper and salt. Stir together. Pat the chicken breasts dry with paper towels. Brush the chicken breasts with the melted butter then cover them with the herb/breadcrumb mixture. Transfer the breasts to a baking sheet, and bake until golden brown - about 20 minutes. Serve.