Chicken Breasts in the Oven
4 servings
30 minutes
We rarely cook chicken breast out of love, more often for the sake of economy or usefulness. And there seems to be no reason to love it: in nine cases out of ten, the breast comes out dry, tough and tasteless, like a school principal. But this only means that you have not found an approach to i
1
Lightly pound the chicken breasts with a meat mallet or rolling pin so that the thickest part of the meat is about 2 cm thick. All fillets should be of uniform thickness.
2
Mix sugar, pepper, oregano, salt, onion and garlic powders, chili and paprika.
- Brown sugar: 1 tablespoon
- Chili powder: to taste
- Oregano: 1 teaspoon
- Salt: 1 teaspoon
- Onion powder: 0.5 teaspoon
- Garlic powder: 0.5 teaspoon
- Paprika: 1 teaspoon
3
Line the baking dish with parchment paper. Transfer the chicken to the dish and sprinkle with spice mix.
- Chicken breast fillet: 4 pieces
4
Spray the chicken with oil and rub it to evenly coat the meat with seasoning. Place the meat in an oven preheated to 220 degrees for 16-18 minutes.
- Olive oil: 30 ml
5
Coat the breasts with the released juices and return to the oven, switching it to grill mode for another 2-3 minutes.
6
Remove the cooked meat from the oven and let it rest for 5 minutes before serving.
7
For the sauce, chop the garlic and parsley.
- Garlic: 2 cloves
- Parsley: 1 sprig
8
Melt butter in a saucepan, sauté garlic until fragrant, and remove from heat.
- Butter: 50 g
- Garlic: 2 cloves
9
Add parsley and the juice released from roasting the breasts, whisk together. Drizzle this sauce over the chicken and garnish.
- Parsley: 1 sprig
