Oven-Roasted Chicken

Lately I've been experimenting with baking boneless, skinless chicken breasts. Whenever a recipe calls for cooked chicken (such as chicken salad), I prefer to use flavorful chicken. My experimenting finally paid off. The recipe I came up with today yielded tender, moist chicken. It would probably also make a great dinner entree.

2 boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons poultry seasoning (or chicken seasoning)
1 cup chicken broth
1 bay leaf

Preheat oven to 350 degrees. Evenly sprinkle chicken with salt, pepper, and poultry seasoning. Place chicken in shallow baking dish. Pour chicken broth into dish, being careful not to rinse seasonings from chicken. Drop bay leaf in liquid. Cover baking dish with aluminum foil. Bake for 30-35 minutes, or until chicken is no longer pink.