Easy Italian Baked Chicken Breast Recipe

21 March 2020 Bookmark • 0

Are you on group darkish Meat or crew light Meat? For me, it’s darkish meat each unmarried time. There’s more taste, it doesn’t dry out as easily, and it’s just better. if you don’t trust me, get off my blog.

In reality, my complete circle of relatives doesn’t consider me. they all loooove the fowl breast, however often dislike the thighs and drumsticks. The warfare is real over right here.

So I work actually difficult to make baked bird breast flavor notable. I don’t suppose it’s an smooth challenge. to fasten in flavor and moisture isn't always smooth on a bit of meat that simply loves to dry out.

INGREDIENTS:

2 tablespoons Italian seasoning blend
1 tablespoon Sucanat or brown sugar
1/2 teaspoon garlic salt
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts, pounded to an even thinness
1 tablespoon oil (avocado oil suggested) or melted butter
1 cup shredded mozzarella cheese

INSTRUCTIONS:

Preheat the oven to 425 degrees.
In a small bowl, mix together the Italian seasoning, sugar, garlic salt, salt, and pepper. Set aside.
Place the pounded chicken breasts on a rimmed baking sheet that is lined with parchment paper or a silicone baking mat.
Bruch the four breasts with oil on both sides.
Rub the seasoning blend all over the breasts on both sides.
Bake in the preheated oven for 15 minutes. Remove the sheet from the oven, and top each chicken breast with 1/4 cup of the shredded mozzarella cheese.
Turn on your oven’s broiler and place the sheet back in the oven. Broil for 2-3 minutes, until the cheese is melted and starting to turn golden brown.
Allow the chicken breasts to rest for 5 minutes before serving. Enjoy!