Monday, February 25, 2013

Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce


1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon ground black pepper
12 (5-ounce) skinless, boneless chicken breast halves
Olive oil cooking spray
Parsley Olive Oil Sauce, recipe follows


Preheat oven to 400 degrees F.  In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating.  Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.

Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use.

 Parsley Olive Oil Sauce:

1/2 cup fresh parsley leaves
1 tablespoon olive oil
Salt and pepper

In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve.

Find the original recipe on Food Network, host Robin Miller

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