Chef Joe, **bake them uncovered at 400°F (200°C).** Assuming they’re boneless, here’s a straightforward method:

1. **Leave them whole.** You don’t have to slice them thinner. If they’re exceptionally thick, you can cut each horizontally into two thinner cutlets; those will cook faster.
2. **Use a shallow, oven-safe baking dish or a rimmed metal baking sheet**, large enough to hold all three in one layer with a little space between them. Lightly oil it.
3. **Lift the chicken out of the marinade**, let excess drip off, and place it in the dish. Bake on the middle oven rack, uncovered.
4. **Allow about 20–30 minutes for ordinary boneless breasts**, or 30–40 minutes for very large, thick ones. Thin cutlets may take 15–20 minutes. Start checking at the shorter time.
5. **Check each breast with a meat thermometer:** the thickest center must reach **165°F (74°C)** before you take it out. Insert the probe from the side into the center, avoiding bone. Time and color alone aren’t reliable measures of doneness. [USDA guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-thermometers)
6. **Rest for 5 minutes** before slicing.

If they’re **bone-in**, leave them intact and allow roughly **40–55 minutes**, using the same temperature check. If the marinade starts getting too dark during baking, loosely cover the chicken with foil.