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How much is "a little water" for oven baking chicken?

I have a recipe I'm going to try. I shall cook three boneless, skinless chicken breasts in the oven in a glass baking pan without the use of foil. The recipe states that I should ad a 'little water' before putting them in the oven. What does that mean? Does it mean simply cover the bottom of the pan with water? How much should I use? Thanks.

Public Comments

1. I think your intuition is correct, maybe a few tablespoons more than just enough to cover the bottom of the pan.
2. About 1/4" water, but I'd put the chicken on a rack, so that it isn't sitting in the water. I've never used water with chicken, but do it for meat - and STILL cover tightly with foil - just opening the last 15 min. or so
3. I sometimes add about 1/4 cup of water to the pan when I am doing chicken. The water evaporates pretty fast but what it helps is to render out the fat and helps prevent sticking. Since you are using boneless, and skinless breasts the water will help keep the moisture as the boneless skinless breasts have a tendency to dry out pretty quickly. Watch them. If it seems like they are beginning to get done sooner than expected turn down the heat a bit. Since you are using glass baking pan I would turn it down about 25 degrees anyway.