Pre-heat oven to 400 degrees. Drain the breasts, discard marinade, and pat the chicken very dry, especially the skin side. Heat 3 tablespoons of cooking oil in large oven proof fry pan on high heat. When oil is hot, place chicken, skin side down in the pan. Fry until the skin is golden and crisp, about 3 minutes. (tip: don't move the chicken when you are frying it. just leave it alone and let it fry to crisp up) Turn skin side up and place oven proof fry pan in the oven for 15 minutes, until cooked through. Timing really depends on how thick your chicken breasts are. I always use a quick read thermometer to check the chicken about 80% of the way through - internal temperature of the chicken breast should be 160 degrees. This method beats guessing and assures me that I don't overcook the chicken. Also, if you don't have an oven proof fry pan, just transfer the chicken to roasting pan or baking sheet.