| 8 | boneless skinless chicken breast halves (about 2 lb) |
| 1 | tablespoon olive or vegetable oil |
| 1 1/2 | teaspoons parsley flakes |
| 1 | teaspoon seasoned salt |
| 1 | teaspoon garlic pepper blend |
| 1 | teaspoon dried basil leaves |
| 1. | Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with parsley, seasoned salt, garlic pepper and basil. Place in baking dish. |
| 2. | Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. |
| 3. | Cool chicken 10 to 15 minutes. Cut into desired size pieces for recipes calling for cooked chicken. Wrap tightly and refrigerate up to 2 days or freeze up to 1 month. |
| No changes. |
|
| Sides of steamed veggies make great partners for baked chicken. |
Nutrition Information:
160 ( 50); 6g ( 1 1/2g, 0g); 75mg; 240mg; 0g ( 0g, 0g); 27g 0%; 0%; 0%; 6% 0 ; 0 ; 4 ; 1/2 0