Basicchickenbreastsw4variationtoppers Recipes

JUICY OVEN BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
• Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

BASIC CHICKEN BREASTS W/ 4 VARIATION TOPPERS

Steps:

• Mix flour, salt & pepper in large baggie. Add chicken and shake to coat.
• Heat oil in skillet- cook chicken 8 minutes turning once and remove the chicken from the skillet. Then using same skillet make one of the variations of toppers.
• For Mustard-Caper Topper: Saute the red onion in butter. Add the chicken broth, dijon mustard and capers. Cook for 4 minutes. Spoon over chicken.
• For Mushroom-Wine Topper: Saute mushrooms in butter. Add wine, chicken broth and rosemary. Simmer for 4 minutes. Spoon over chicken.
• For Carribean Topper: Heat pineapple and apricot preserves with jalepeno. Cook 4 minutes, remove from heat and add lime juice and cilantro. Spoon over chicken.
• For Tomato- Artichoke Topper: Heat tomatoes, artichokes and balsalmic vinegar. Cook 4 minutes. Spoon over chicken and sprinkle with mozzerella cheese.