The Secret to Jacques Pépin’s Juicy Chicken a la Susie Recipe | Cooking at Home | KQED

We think you’ll like this one. Jacques Pepin’s chicken breast a la Susie recipe was inspired by a friend’s recipe. Let’s all give thanks to Jacques’ friend Susie because this is a terrific method for keeping baked chicken succulent and moist. Mayonnaise is a polarizing ingredient, but in this instance, it’s doing its job right.
Holiday hack: you can also try this recipe with skin-on turkey breast.

What you’ll need:
2 chicken breasts, salt, 2 1/2 tsp chili-garlic sauce, 1/3 cup mayo, chives

Jacques Pépin Cooking At Home: Chicken Breast a la Susie
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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– Hi, I’m Jacques Pepin and I’m cooking at home. (jazzy piano music) This is a simple recipe that my friend Susie told me about. She does that with the breast of turkey with the skin on. She does that for years. So that gave me an idea, say I’m going to do it with chicken. And you can see, it’s very easy for two here. I have two breasts of chicken and I’m going to put, oh, half a teaspoon of salt on it. I would say a good teaspoon of hot sauce. This is- maybe teaspoon and a half. This is a garlic chili sauce, but you could use other type if you want. So I spread that underneath, put that into au gratin dish this way. And now for the top, I have a third of a cup of mayonnaise here. It’s a lot of mayonnaise, (spoon scraping cup) goes on top. And again here, a good teaspoon (spoon clinking against glass) of the hot sauce. I mix it together and also notice that I kind of dry out the chicken a little bit to make sure that they are ready. So it’s really loaded with mayonnaise on top. Of course you can prepare that ahead a little bit, if you want. I’ve never done a chicken half like that with mayonnaise. It’s new to me, but it make an inside very, very moist. Good. And that goes now, in a 400-degree oven for like 25 minutes. Get a bit here. (spoons clatter in glass bowl) That’s it. And this is it. 25 minutes, 400-degree oven. And you can see beautifully brown, a nice sauce underneath. But I wanna show you here how moist that thing is, oop- inside. That chicken is very, very juicy and moist inside, right way of doing it. This in the sauce. (lips smack and chews) That’s it. The chicken with a mayonnaise coating, and hot sauce. A bit of color there and see the breast of Chicken A la Susie. Happy cooking! (jazzy piano music)