Italian Baked Chicken Breast

• servings: 6 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

2 lb boneless skinless chicken breast

Salt and pepper

2 tsp dry oregano

1 tsp fresh thyme

1 tsp Sweet paprika

4 garlic cloves, (minced)

3 tbsp Extra virgin olive oil ()

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

Directions

Preheat oven to 425 degrees F.

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. Repeat the process with the remaining chicken breast pieces.

Season the chicken with kosher 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.

In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.

Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for 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 the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.

Remove from the heat. Let the 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!

Nutrition

• Calories: 191.8 kcal
• Total Fat: 4.5 g
• Saturated Fat: 1 g
• Trans Fat: 0.1 g
• Cholesterol: 96.8 mg
• Sodium: 177.5 mg
• Total Carbohydrate: 3.4 g
• Dietary Fiber: 0.8 g
• Protein: 32.6 g