Sunday, 6 August 2017

Basil Garlic Roasted Chicken Breast

This tasty chicken breast recipe is one I enjoy often.  It can easily be doubled up. I make a few of these at a time and use the leftover breasts to top a salad for a nice work lunch.

1 pound skinless, boneless chicken breasts (butterflied)
1 tablespoon olive oil
1 teaspoon dried basil leaves
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
Salt to taste
Pepper to taste

Season the breasts with basil, onion and garlic powder, salt and pepper.
Line a rimmed baking sheet with parchment paper and drizzle with the olive oil.
Place the butterflied, seasoned chicken breasts on top of the oiled parchment paper and place in a preheated 375 degree Fahrenheit oven; cook for 30 minutes or until chicken is no longer pink in the middle. (This will depend on the thickness of the chicken pieces, do not overcook or you will have dry chicken breasts.
Flip the breasts over and allow resting a couple of minutes before serving just to soak up the bit of juices.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)