Post by Kathy on Nov 3, 2018 13:03:12 GMT
Easy Baked Chicken
I love YELLOW BLISS ROAD food blog and that's where you can find the original recipe! I've made several of her recipes and they have all been good!
The chili powder was the star of this show! A little spice but not over powering, just right! Chicken was nice and tender and made for a delicious meal! I made some Alfredo noodles to go along side of the chicken but to be honest the chicken and Alfredo noodles were delicious eaten together as one! Perfect chicken recipe for serving on top of Alfredo noodles! Yum! The next time I make this chicken that is how I'm going to serve it!
Thinner chicken breast is the key to success with the flavor! Since chicken breasts are so hefty most of the time I buy 2 and butterfly cut them all the way thru to make 4 thinner breasts but by all means if you can find thin breasts just go ahead and buy 4 of them!
Really enjoyed this dinner!
2 boneless, skinless chicken breasts, or 1½ pounds, butterfly cut thru to make 4 thinner breasts
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon chili powder
Preheat oven to 450°
Butterfly cut thru breasts to make 4
Pour olive oil in a 13" x 9" baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish.
In a small bowl, mix together salt, pepper, garlic powder, onion powder and chili powder. Sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap.
Bake 20-25 minutes or until juices are clear or temp is 175°.
After it is out of oven tent with foil and allow to rest 5-10 minutes.
Serve.
