Sunday, November 22, 2015

Roasted Chicken Breast

Hi folks. Long time no cookin! It has been busy over here, but I am sure you all can relate. I have been cooking, just haven't been able to write things down. Apologies! I did however, start working with a bestie and her 16 year old son and have been showing him the apron strings around the kitchen so to speak. We meet once a week to walk through easy to make recipes. I have been jotting these recipes in a One Note "cookbook" for him so I thought I would share some of them with all of you. Hope you enjoy!


Butter or olive oil
6 boneless, skinless chicken breasts
Salt and pepper
3 tbsp paprika
1 tbsp chili powder


Heat the oven to 400°F and prepare the pan: Heat the oven to 400°F with a rack in the middle position. Spray the pan  with cooking spray; this prevents the chicken from sticking.

Prepare the chicken: Pat the chicken dry. Sprinkle with salt, pepper, paprika and the chili powder.

Transfer to the baking dish: Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.

Cover with the parchment: Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it's snug around the chicken. The chicken breasts should be completely covered with the parchment.

Bake until the chicken is 165°F: Transfer the chicken to the oven until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer. Start checking after 25 minutes; total cooking time is usually 40 minutes, but does depend on the thickness of the chicken breast.

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