Oven Baked Chicken Breast
I started a full-time job two days ago and I'm quite surprised that I have still made the time to cook every night. I am trying to learn more about work/life balance and I have already taken a webinar about parenting and making time to separate yourself from work and focusing on your children, spouse, and others around you.
Although I have still had time for cooking, I have been putting blogging off so I'm going to try and do better. I made this recipe last night and we used the twice baked potato filling (I'll share that recipe next) as a heated up side and it was amazing. If you have read any of my food blogs, you would know that I am very picky when it comes to chicken breast recipes. I tend to overcook chicken and it doesn't end up tasting good so when Kevin sent me this recipe, I was a little hesitant. This chicken is full of flavor and is tender although it is still Oven Baked. The original recipe was pulled from HERE. Since I tend to make more of low-sodium dishes, I removed the salt and replaced it with Mrs. Dash Salt-Free Chicken Grilling Blends (we use this often on our chicken!) and I used Paprika Powder instead of Paprika.
Ingredients:
1 tbsp brown sugar
1 1/2 tsp Paprika Powder
1 tsp thyme
1 tsp Mrs. Dash Salt-Free Chicken Grilling Blends
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1 tsp chili powder
3 boneless, skinless chicken breast, sliced in half horizontally
1 tbsp olive oil
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Optional:
3 tbsp butter
1 tbsp garlic powder
2 tsp basil
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Directions:
Use a knife to cut each chicken breast in half - so you now have six small chicken fillets. Preheat oven to 425 degrees F. In a bowl, combine brown sugar, paprika powder, thyme, Mrs. Dash, garlic powder, onion powder and chili powder.
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