Thursday, January 28, 2010
I wasn't sure what to call this dish. It is a simple baked chicken but it starts off on the stovetop. I like to sear it for a minute or two to give it some color and to speed up the cooking time. So, it's technically not just baked...but don't let the extra step of searing scare you. This is still a one pan dish and cooks in about 20 minutes.
This chicken comes out incredibly moist and just flavorful enough. It an easy dish to make on a weeknight and pairs well with many sides. I do like to remove the sliced garlic before serving though. I'm just not a huge fan of chopping into a piece of garlic. Enjoy:)
4 skinless chicken breast halves
3 1/2 tablespoons extra virgin olive oil, divided
2 tablespoon fresh parsley, minced
1/2 teaspoon dried basil
2 cloves garlic, thinly sliced
1/4-1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme leaves
salt and pepper
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together 2 tbsp of olive oil, parsley, basil, red pepper flakes, garlic and thyme. Set aside.
Then, trim any fat on the chicken breasts and between two pieces of plastic wrap, pound the chicken to 1/3 inch thickness. Season both sides of the chicken with salt and pepper.
Heat an oven safe pan over med-high heat and add 1 1/2 tbsp. of olive oil. Once oil is hot, add the chicken breasts and cook for 1 1/2- 2 minutes on each side. Then brush the parsley oil mixture on both sides of the chicken. Pour any remaining sauce over the chicken. Place pan in the oven and cook for 10 minutes. Then turn chicken over and cook for an additional 5 minutes or until chicken is cooked through and juices run clear.
Source: Chef Mommy's Kitchen