Baked Chicken Breast

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)

1 Tablespoon melted butter or olive oil

1 teaspoon kosher salt

½ teaspoon freshly-cracked black pepper

½ teaspoon garlic powder

½ teaspoon paprika (I prefer smoked paprika)

Directions at gimmesomeoven.com

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