do you have a link to post possibly?

Here you go.

link

Thanks for sharing. I will definitely try this.

I think trying to prepare flavorful boneless/skinless chicken breasts is a losing battle, if that's what you're trying to do. I find it a pretty bland product. Anything done to it just tastes like whatever was added sitting on a tasteless piece of meat. I understand that for many it's an easy cook convenience food, I've just personally given up trying to do anything with it.

Bone-in, skin-on breasts taste so much better and the bones and skin can be removed after cooking. Thighs tend to be more tasty too.

I just put parchment on my shopping list. Thanks for sharing!

I will be trying this!

Looks good. I wonder if it would work as well on boneless thighs?

I have never used parchment paper -- but this does look tempting as it looks so easy. ( I guess it's also all in the seasoning...)

I agree with Elmer, you need the bone in to get the marrow flavoring which makes anything delicious.

Parchment is also great for baking cookies. Slide the newly baked batch right off the cookie sheet, slide the new batch on and put in the oven. I also use those same sheets, cut up smaller, for layering cookies in Tupperware to store in freezer.

Alisande, if you are a Costco member, they have two huge rolls (200 feet each) for $10 or something like that. Much cheaper than in the store, and it lasts forever.

I'll try thighs soon, but I used Tony Chachere's seasoning and the baked breast wast delicious.

I got my parchment in a pack of circles to make pizza, when I bake I just trim the curved parchment sides so they set in an oblong pan.

I use parchment paper for all my baking. It's great for cleanup.. I've even lined my broiler pan with it.

I use parchment for baking cookies too. But never saw this way of baking chicken breasts. Will definitely give it a try! Thanks!

Thanks, Tackykat, but we don't have a Costco here. I'll get a roll this week at Walmart.

I love to poach boneless/skinless breasts, using white wine and fresh tarragon. I used to do it in the microwave on a low level. SO flavorful!

I finally got around to trying this recipe, and I liked it a lot. Thanks, Lucille! I can see why they call it "dry poaching." Well, I can see why they call it "poaching." It's definitely not dry! The chicken cooks in its own juice. It was moist and tasty, and I can see this being a great way to cook chicken to make chicken salad in summer.

I also used the parchment to line a cookie sheet on which I roasted cubed butternut squash last week. Easy clean-up! I could become a convert....

I tried this method last month and really liked it. Someday I want to try salmon this way. How long do you think it should be baked?