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"Baked chicken breast is always either raw or dry when I cut into it."
A common mistake is to cook it for a set period of time (say, 30 minutes), regardless of size or thickness. For a moist, perfectly cooked breast, Natalia Hancock, RD, culinary nutritionist at Rouge Tomate restaurant in New York City, recommends purchasing bone-in chicken breasts with skin. "Baking chicken with the skin on locks in moisture and helps prevent the flesh from shrinking and drying. The bone adds flavor and promotes even cooking," she says. Hancock suggests seasoning a breast with salt, black pepper, and your favorite spice (try poultry seasoning or a Cajun spice blend), then cooking it in a 9-by-9-inch glass baking dish -- metal or cast-iron pans, earthenware, and Dutch ovens work too -- at 375 degrees for 45 minutes. (If you have a chicken breast that's one pound or bigger, give it 55 minutes.) After it cools for 15 minutes, cut it from the bone and remove the skin to slash fat.