If you need to top a salad or pasta dish with nicely seasoned chicken that's tender and just a little browned on the edges, this is a great way to prepare fresh or thawed chicken breasts.
Course: Main Course
Cuisine: American
Keyword: chicken breast,
Ingredients
4boneless skinless chicken breasts
1Tbspcanola oil
Dry Spice Rub
1tspsalt
1/2tspblack pepper
1tsppaprika
1tspchili powder
1/2tspgarlic powder
1tspbrown sugar
1/2tsporegano
1/4tspcayenne pepper (optional)
Instructions
Using a meat mallet or rolling pin, gently pound the chicken breast to even it out. Do not flatten too much, just pound down the thickest part to match the middle part of the chicken - the pointy end will be a little thinner. Your chicken breast should be about 2cm or 3/4" thick.
Coat chicken breasts with light layer of oil all around.
Coat chicken breasts with your favourite seasoning all around. A little sugar or honey in your rub will help with browning and builds a bit of a crust.
Bake at high heat, 425°F/218°C. The final temperature of your chicken should read 165°F/74°FC on an internal thermometer. The exact time will vary with size of chicken breasts. Bake large breasts (7-9 oz/200-255g) for 20-22 minutes.Bake small-medium breasts (5-6 oz/150-170g) for 18-20 minutes.
For more browning and crispy edges, put under broiler for last 2-3 minutes.
Cover and rest chicken breasts for five minutes to keep juices in your chicken.
For an extra special touch, add a little butter to pan juices and pour over chicken before serving. A little melted herb butter without the pan juices would work too.