Time 30m Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees. Place chicken breasts in a 9-by-13-inch baking dish. Season both sides generously with salt and pepper. Drizzle with olive oil. Add broth, scatter with herbs and cover with parchment-lined aluminum foil. Bake until a meat thermometer registers 160 degrees in the thickest part of the breast, about 20 minutes. Remove chicken from pan; let rest 10 minutes before slicing.
Time 40m Yield 4 Number Of Ingredients 5 Steps:
Preheat convection oven to 400 degrees F (200 degrees C). Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Time 45m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350’. Wash chicken fillets and pat dry. In a baking dish, spray Pam well. Place chicken fillets in baking dish. Sprinkle top and bottom with seasoning salt and black pepper, to your own taste. Add 1Tbs. of butter to each chicken fillet, using up the amount of butter stated. Place in oven and bake 30-45 minutes, or until no longer pink. Serve either as a main meat or as a chicken sandwich.
Time 40m Yield 4 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish. Stir 1/4 cup melted butter and salt together in a bowl. Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 40m Yield 2 Number Of Ingredients 5 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil. Drizzle olive oil over chicken breasts coating all sides. Combine sazonador total, garlic, salt, and pepper in a small bowl and sprinkle on all sides of the chicken breasts. Place chicken breasts onto the baking sheet. Bake, uncovered, in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Do not overbake. Allow to rest for 10 minutes before serving.
Time 40m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375°F. Oil or spray 9x13 baking pan. Pat chicken dry and place in the pan. Drizzle or brush with olive oil and sprinkle with the remaining ingredients in order of recipe. THE INGREDIENT AMOUNTS GIVEN ARE APPROXIMATE! Use more or less to suit your taste and to give a nice even coating of each ingredient on the chicken pieces. I never measure for this recipe, I just eyeball it. Feel free to use any seasoning salt you like instead of the Bon Apetit or substitute your favorite herb for the parsley flakes. You can also add to or reduce the number of chicken breasts according to your family size. I often cook extra to make sandwiches the next day. This is more of a technique to try than a recipe! Bake for about 30 minutes, until chicken is cooked through and juices run clear. I usually microwave 4 medium potatoes for 10 minutes and then put them in the oven at same time as the chicken to finish cooking-makes quick baked potatoes. I serve veggies, salad and bread for a nice, easy weeknight dinner.
