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Prep 10min
Total40min
Servings4
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Ingredients
4
boneless skinless chicken breasts (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
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Steps
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 remaining ingredients. Place in baking dish.
2
Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
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This baked chicken breast recipe is tailor-made for make-ahead meals. Roast up a batch, cool, and shred or chop the chicken. Divide it up into well-wrapped portions for the fridge or freezer. Pull it out and use for tacos, casseroles or quick soups.
Watch the doneness on your seasoned chicken breasts; cook it just until it’s no longer pink in the center. Cut into the thickest part of the largest breast to check at 25 minutes. Check the smallest pieces and remove them from the pan if they’re done before the largest piece.
Cook or freeze poultry within two days of the sell-by date. If the poultry is uncooked, whole or in parts, you can store it in a refrigerator (36° to 40°F) for 1-2 days for whole chicken and 5 to7 days for parts, or in the freezer (0°F or colder) for 12 months (whole chicken) or 9 months (chicken pieces).
Take this roasted chicken recipe up a notch by ramping up the seasonings. Since you have four pieces of chicken, you can use different blends of herbs and spices on each!
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