Apologies, for I’ve been MIA this past week because we’ve been celebrating my DF’s grandma’s 90th birthday in Vegas and then meeting up with my family in Hawaii for a little relaxation time. Now that we’re back home, it’s time for me to get back into the flow of things. I have so much to blog about!
I just landed back in SF about two hours ago and wanted to get a post up before I got into bed. That’s how much I love you guys.
We’ve been eating a lot of red meat for the past week and really need to cut back on that. Chicken to the rescue!
This really is perfect chicken. It’s great to serve as is, with rice, on top of a salad, or in pasta. You can do whatever you want with it.
All I’m dreaming about is getting into bed and not scratching all these dang bug bites that I have on my legs from hiking Manoa Falls yesterday. Good night to all!
Recipe slightly adapted from The Recipe Crayon Box
Ingredients
- 2-4 boneless chicken breasts
- 1/2 t. salt
- 1/2 t. pepper
- 1/2 t. garlic powder
- 1/2 t. dried chopped onions
- 1/2 t. paprika
- 1/2 t. red cayenne pepper
- 2-3 T. olive oil
Directions
- Preheat oven to 350 degrees.
- Mix together the salt, pepper, garlic powder, onion powder, and paprika in a small bowl.
- Coat the chicken breasts in the seasoning, rubbing in to coat.
- Heat olive oil in a pan over medium high heat. Add the chicken and cook 2-3 minutes per side, until browned.
- Move the chicken to a baking sheet and bake for 25 minutes or until juices run clear.
- When done, let the chicken sit on a plate 5-10 minutes before cutting, shredding, or eating.
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