Easy Italian Baked Chicken Recipe

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• 2 lb/907.185 g boneless skinless chicken breast
• Salt and pepper
• 2 tsp/3.6 g dry oregano
• 1 tsp fresh thyme (from 2 springs of thyme)
• 1 tsp/ 2.1 g Sweet paprika
• 4 garlic cloves, minced
• 3 tbsp/ 44.4 ml Extra virgin olive oil (I used this one)
• Juice of 1/2 lemon
• 1 medium red onion, halved and thinly sliced
• 5 to 6 Campari tomatoes (or small Roma tomatoes), halved
• Handful chopped fresh parsley for garnish
• Fresh basil leaves for garnish

1. Preheat oven to 425 degrees F.
2. Pat chicken dry. Place a chicken breast in a large zip-top
   bag and zip the top (make sure to release any air in the bag first), then place
   it on your poultry cutting board. Using a meat mallet like this one, pound to
   flatten the chicken. Remove from zip-top bag and reuse bag and mallet to repeat
   the process with the remaining chicken breast pieces.
3. Season chicken with salt and pepper on both sides and place
   in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive
   oil, and lemon juice. Combine to make sure the chicken is evenly coated with
   the spices and garlic.
4. In a large lightly oiled baking dish or pan, spread onion
   slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
5. Cover the baking dish tightly with foil and bake for 10
   minutes covered, then uncover and bake another 8 to 10 minutes or so. Watch
   carefully. This can take less or more time depending on the thickness of your
   chicken breasts. To be sure chicken is cooked through, use a instant digital
   Cooking or Meat Thermometer for the proper temperature of 165 degrees F.)
6. Remove from heat. Let chicken breasts rest (cover with foil
   or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish
   with fresh parsley and basil. Enjoy!

• Important Cook’s Tips: Do not skip pounding the chicken
  (step #2). Pounding the chicken into thinner, and more evenly flat pieces helps
  it cook faster and more evenly. And by pounding the chicken breast, you’re also
  mechanically tenderizing it, which means you’ll end up with a juicer and
  tastier chicken dinner.
• Cook’s Tip: Let chicken rest before serving to allow juices
  to redistribute.
• Visit The Mediterranean Dish store to check out our
  all-natural spices and olive oil selection.

This Recipe adapted from >>>> Click Here

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