Simple Chicken Breasts: The Rules You Can Break and The Ones You Shouldn't

Chicken breasts are a staple in our household. Simple and diverse: you can do so much with them - baked, broiled, barbecued, stuffed... the list goes on. Tonight, I ventured from a tried and true recipe and followed suit of Shane's creativity in the kitchen. The key to simplicity, though, is to work with what you have in the refrigerator and pantry.

Ingredients:

3 chicken breasts, sliced lengthwise
Sour cream - Crema Mexicana is hands down, the best sour cream ever.
Ranch dressing
Mild green salsa
Pepper jack cheese, grated
Fresh romano cheese, grated
Herbs de Provence or Italian Seasoning
Panko bread crumbs

Directions:

Preheat oven to 350 degrees. Lightly grease 9x13" baking dish with cooking spray, olive oil or butter. Add layer of chicken breasts, then cover with layers of above toppings, making sure to cover evenly. Also, be sure to use bread crumbs as a final topping. Cook for 35-50 minutes, depending on elevation. Take out of oven, drain excess liquid with a baster if necessary. Return to oven under broiler for a few minutes crisp bread crumb topping. Serve with your choice of sides, for example wild rice and broccoli.

If you follow a few general rules, your chicken breasts can turn out perfectly: moist, yet crisp on the outside.

Know your oven and your elevation. I typically bake things 10 degrees higher than the recipe calls for and often a bit longer. When I lived at a lower elevation, I did the opposite. Broiling is a different matter: I keep a close eye on what I'm cooking to ensure I don't burn whatever I have in the oven. If I don't, my little calico howls and yowls her concerns:)

Slice chicken breasts lengthwise or butterfly them to speed up the cooking process. They also seem more tender this way. You can buy the thinner chicken tenders that have already been sliced, although they often add to the cost.

Make sure you cover chicken breasts with enough liquids. This ensures that they cook fully. Chicken breasts are so mild: they'll absorb pretty much whatever spices and whatnot you throw on them.

Don't be afraid to experiment. If you're concerned about the liquids you cook chicken in becoming over-liquidy, add a bit of flour to soak up the excess moisture.