Oven-Roasted Chicken Breast

Oven-Roasted Chicken Breast

This is a staple recipe I prepare on the weekend to provide my weekday lunches with adequate protein. As a sous-chef, I would prepare lots of chicken breast to serve cold atop of our Greek salads and to mix into our daily soups. A great staple protein that takes little time to prepare. Roasted chicken can be served cold along with whole kernel Dijon mustard for a quick mid-day pick up too. Feel free to cut the recipe in half if you’re cooking for 1-2 people.

Serves: 8

  • 2 pounds of organic, free range chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon each of sea salt and pepper
  1. Preheat oven to 425.
  2. To reduce the spread of bacteria in the kitchen, place the chicken in a zip-lock or clean produce bag. Using a meat mallet or rolling pin, pound the chicken breast at the thickest part – about three good pounds. Be careful not to over pound the chicken, the aim is to flatten until the breast is close to the same thickness throughout.
  3. Place the chicken in a 9 x 13 inch baking dish. Drizzle the oil on top and sprinkle with salt and pepper.
  4. Place in the oven and roast for 10 minutes. At 10 minutes, reduce the heat to 325 degrees and cook for another 25 minutes. Internal temperature should reach 165 degrees.
  5. Remove from heat and allow to cool on the dish. You can serve immediately with your favorite vegetable and/or salad or keep in an airtight container to have on hand throughout the week. Keeps 3-4 days in the fridge.

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