Easy Gluten Free Baked Chicken Breasts Recipe

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Servings: 4 people
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Ingredients

Cost per serving $0.87 view details
  • BAKED CHICKEN BREAST INGREDIENTS:
  • 4 boneless skinless chicken breasts, that have been pounded to even thickness and brined in saltwater (*see easy instructions below)
  • 1 Tablespoon melted butter or olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly-cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika (I prefer smoked paprika)

Directions

  1. To brine your chicken breasts, simply fill a large bowl with 4 quarts of warm water and ¼ cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts and pat dry with a paper towel when ready to use.
  2. Heat oven to 450 degrees F.
  3. Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
  4. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
  5. Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170 degrees F. (The FDA recommends 170 degrees F.) Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes. Then serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 86g
Recipe makes 4 servings
Calories 138  
Calories from Fat 60 43%
Total Fat 6.71g 8%
Saturated Fat 2.91g 12%
Trans Fat 0.06g  
Cholesterol 57mg 19%
Sodium 654mg 27%
Potassium 205mg 6%
Total Carbs 0.4g 0%
Dietary Fiber 0.1g 0%
Sugars 0.11g 0%
Protein 18.04g 29%
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Comments

  • ShaleeDP
    July 6, 2015
    This is a chicken recipe that i would like to try. Thanks for sharing.

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