Baked Herb Crusted Chicken Breasts Recipes

WHOLE30 BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350º F.
• Combine the spices together and rub the mixture over both sides of the chicken breasts. Heat the olive oil in a pan over medium heat and cook the chicken for 2-3 minutes on each side until it is nicely browned.
• Place the seared chicken in an oven proof baking dish and cook for 25 minutes. Check after 20 minutes. You want the internal temperature is 165 º F. Be careful not to over cook, or you will dry out the chicken.
• Garnish with some fresh rosemary and oregano and drizzle over a little lemon juice, and serve immediately.

BAKED HERBED CHICKEN BREASTS

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

BAKED HERB-CRUSTED CHICKEN BREASTS

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
• Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

BAKED HERB-CRUSTED CHICKEN BREASTS

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
• Arrange chicken in 15 X 10 X 2 inch glass baking dish.
• Pour lemon juice over.
• Cover and refrigerate 1 hour.
• Remove chicken from dish and pat dry with paper towels.
• Preheat oven to 450.
• Melt butter with oil in small saucepan over medium heat; cool slightly.
• Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
• Brush chicken breasts on both sides with with melted butter mixture.
• Coat chicken on both sides with breadcrumb mixture.
• Place chicken on baking sheet.
• Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
• (Test to make sure) Transfer to plates and dress with lemon wedges.

HERB BAKED CHICKEN BREASTS

Steps:

• Preheat to 350º.
• Rinse chicken and pat the chicken dry using paper towels.
• Place the chicken between a double thickness of waxed paper and using a kitchen mallet, pound to a thickness of 1/4 inch.
• Brush each chicken breast lightly with olive oil and place the chicken into a shallow baking pan in a single layer.
• In a small bowl, combine the wine, lemon juice, tarragon, basil, and red pepper flakes and pour this mixture over the chicken.
• Turn chicken several times to coat and bake until the chicken is fork tender and cooked through, 25 to 30 minutes.
• Remove from the oven and serve hot.

HERB CRUSTED CHICKEN BREASTS

Steps:

• Spray baking dish dish with olive oil spray.
• Arrange chicken in pan & sprinkle with lemon juice.
• Combine herbs & rub on chicken. Press pepper into chicken. Refrigerate, uncovered, for 1 hour.
• Preheat oven to 350°F
• Bake uncovered 40 minutes, or until cooked through.