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It does not get any easier than this – nor does it taste any better.

2 Free-range chicken breasts, skin on, de-boned, weighing about 8 ounces each

1 Tsp grape-seed oil

Salt and pepper

Preheat oven to 500° F. Put a rack in the top slots.

The free-range chicken really does have a better taste and texture (some food markets may call it organic). Purchase breasts that have as much skin on them as you can find. You may have to find a food market that has butchers that actually work in the store to get the skin-on, bone-out variety of fowl – that is if you do not want to do the boning.

Wash and dry the breasts. Tie each breast into a cylinder with kitchen string, spacing each tie about an inch apart. Divide the grape-seed oil between the breasts (you can use a little more oil if you want), brushing each side of the breast. Add generous salt and pepper to all sides. Place in a shallow baking pan on the top shelf of the preheated oven, and cook for 15 minutes. Slice crossways in ¼ inch thick slices. If you want to get fancy, make a stuffing with sautéed shallots and mushrooms (chopped finely) and tie the two chicken breasts together and cook maybe 10 minutes longer. EDB enjoy!