INGREDIENTS
- 2 pounds boneless,
skinless chicken breasts about 4 medium size breasts
- 2 tablespoons Extra
Virgin Olive Oil
- 1 teaspoon kosher
salt
- 1/2 teaspoon black
pepper
- 1/2 teaspoon garlic
powder
- 1/2 teaspoon onion
powder
- 1/2 teaspoon chili
powder or paprika
INSTRUCTIONS
1.
Preheat oven to 450 degrees. Pound chicken breasts
lightly so they are of even thickness.
2.
Pour olive oil in a 13" x 9" baking dish.
Lightly coat the chicken with the oil to coat it, then place chicken breasts
side by side in the dish.
3.
In a small bowl, whisk together salt, pepper, garlic
powder, onion powder and chili powder (or paprika). 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.
4.
Bake in a preheated oven for 15-20 minutes, until
juices are clear or a meat thermometer reads 160-170 degrees. *Note - depending
on the size of your chicken breasts, it could take longer. Mine were pounded to
less than an inch thick.
5.
Cover with foil and allow to rest for 5-10 minutes
while the juices settle before slicing.
6.
Serve hot.
