Category: 3. Chicken Breasts

Ingredients

1 to 2 tablespoons vinegar, like cider, balsamic, or red wine

2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf

1 to 2 tablespoons mustard, whole grain or Dijon

1 to 2 teaspoon garlic or onion powder, optional

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 boneless, skinless chicken breast, each about 6 ounces

Directions

1. Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
2. Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
3. Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Ingredients:

2 tablespoons mayonnaise

2 tablespoons Dijon mustard

1 tablespoon chopped fresh parsley leaves and tender stems

1 clove garlic, finely chopped

1 cup panko breadcrumbs

1/4 cup olive oil

Kosher salt and freshly ground black pepper

4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each

Directions:

1. Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
2. Add the mayonnaise, Dijon, parsley and garlic to a small bowl and stir to combine. Add the breadcrumbs, olive oil and 1/2 teaspoon each salt and pepper to another bowl and stir until combined.  
3. Place the chicken on the prepared baking sheet. Dividing evenly, brush the mayonnaise mixture all over the top and sides of each piece. Top the mayo-covered areas with the panko mixture and press to adhere. 
4. Bake until the coating is golden brown and an instant-read thermometer inserted into the thickest part of each breast registers 165 degrees F, 30 to 35 minutes.

Ingredients

• 4 boneless skinless chicken breasts, pounded to even thickness
• 1 tablespoon melted butter or olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

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Instructions

1. Brine the chicken. (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add 2 cups of cold water (or a few ice cubes) to lower the temperature of the water so that it is cool to the touch. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
2. Heat the oven. Preheat oven to 450°F.
3. Season the chicken. Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
4. Bake. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
5. Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
6. Serve. Serve warm and enjoy!

Ingredients

• 4 chicken breasts , 150 – 180g / 5 – 6 oz each (Note 1)
• 2 tsp olive oil

Seasoning:

• 1 1/2 tbsp brown sugar
• 1 tsp paprika
• 1 tsp dried oregano or thyme , or other herb of choice
• 1/4 tsp garlic powder
• 1/2 tsp each salt and pepper

Garnish, optional:

• Finely chopped parsley

Instructions

• Preheat oven to 425°F/220°C (200°C fan).
• Pound chicken to 1.5cm / 0.6″ at the thickest part – using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
• Mix Seasoning.
• Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
• Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
• Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
• Remove from oven and immediately transfer chicken to serving plates.
• Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.