Blancs de poulet juteux et faciles au four

Ingrédients

• 3-4 large boneless, skinless chicken breasts
• 2 Tablespoons olive oil
• 2 Tablespoons Cluckalicious Seasoning
• 1 1/4 teaspoons All Purpose Seasoning

Préparation

1. 1

   Preheat the oven to 400°F. Pat the chicken breasts dry with a paper towel and place them “rough side” up in an 11″x8″ baking dish, 9 x 13″ baking dish, or half sheet pan.

2. 2

   Drizzle half of the olive oil over top and half of the Cluckalicious Seasoning and All Purpose Seasoning*. *Alternatively, you can mix the 2 seasonings together and then sprinkle them on.

3. 3

   Flip the breasts over so the ‘smooth’ side faces up, then drizzle on the remaining olive oil and seasonings. If you didn’t pound your breasts to even thickness, tuck the thinner ends under themselves to form a more uniform piece of chicken. Do not crowd the pan, so try to leave some space between the breasts. Insert a MEATER thermometer.

4. 4

   Bake for 26-32 minutes, or until the internal temperature reads 165°F. Since my breasts were about 10 ounces each, they took close to 38 minutes to cook. This is why I stress the importance of using a meat thermometer all the time.

5. 5

   Remove from the oven and allow to rest for ~5 minutes for the juices to reabsorb into the chicken before carving/serving. Store leftovers in an airtight container for up to 4 days.