Photo: Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce Recipe
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons mustard powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 12 (5-ounce) skinless, boneless chicken breast halves
- Olive oil cooking spray
- Parsley Olive Oil Sauce, recipe follows
Directions
Preheat oven to 400 degrees F.
In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating.
Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use.
Parsley Olive Oil Sauce:
1/2 cup fresh parsley leaves
1 tablespoon olive oil
Salt and pepper
In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 36 reviews
By Dan652
Mystic, CT
on February 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I really liked this one. After reading the other reviews, it was apparent that this reccipie was/is a little bland, but that is what I needed for the meat dishe becasue I was also making a parmasian grilled vegitable salad which was intened to be the "star" of the meal (yes, your vegitables can be the focal point. It was a perfect combination.
The only think I did differently was to put the chicken under the broiler for a few minutes right at the end. It added a bit of color.
Don't skip the Parsley Olive Oil Sauce - it is what changes this recipe from "bland" to "a delicate floavor."
By kdoherty1985
Middleton, MA
on October 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Pretty good, I found that you do need to add the olive oil onto the chicken at the end. I ended up using an infused oregano oil and it really picked the flavor up a notch. The seasoning on the chicken on it's own was not enough flavor.
By barbyrm
Orlando, FL
on September 01, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made the chicken only on this recipe. I did adjust the recipe since I didn't need so much chicken. I used 3 frozen skinless boneless chicken breast, thawed. Then I used whole wheat flour but used 1 tablespoon, and kept the herbs and seasoning the same. I baked it for exactly 30 minutes and it came out perfect and tasted fantastic. I made the chicken for chicken caesar salad and will make the Raspberry Chicken Salad from this show with the leftover chicken.
Read all 36 reviews