Just in case you've ever wondered, when a recipe for roasting chicken breasts says to "rinse and pat dry" each breast, please do so.
The recipe was simple.
"Rinse and pat dry" chicken breasts. Place them in a roasting pan and drizzle 2 teaspoons of olive oil over them. Sprinkle with salt and pepper. Roast in a 400 degree oven 45-55 minutes until juices from chicken run clear.
I learned a hard and smelly lesson this morning. I thought "Why should I pat the chicken dry? It's going in the oven. The heat from the oven will make the water evaporate." WRONG!! Why? Because when you roast chicken in the oven, you always use some olive oil, too. The mixture of oil and water in the oven caused a whole lot of smoke!!!! There wasn't enough smoke to make the smoke alarms go off (thank the Lord!!!), but the oven is VERY dirty from the chicken popping all over the place!!!!
So, the chicken breasts are finally done. They don't smell nor do they look funny. All that's left for me to do is to do is to let the chicken cool down and shred it.
Oh, and clean the oven. Can't forget to do THAT today!!