Ginger Chicken with Confetti Peach Salsa

Langkah-langkah

1. *To brine your chicken breasts, simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)

2. Preheat oven to 450°F.

3. Place the chicken breasts in a single layer in a large baking dish.  Brush on both sides (turning once) evenly with the melted butter or olive oil.

4. In a separate small bowl, whisk the ginger, salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides.

5. Bake for 15-18** minutes, or until the chicken is cooked through and no longer pink.  If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F.  (The FDA recommends 165°F.)

6. While the chicken cooks, prepare your peach salsa (see below).

7. Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil.  Let the chicken rest for at least 5-10 minutes.  Then serve immediately, topped with the peach salsa.  (Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.)

8. Stir all ingredients together in a small bowl until combined.  Taste and season with extra ginger and salt if needed.  Serve immediately.