Tasty Tuesday

This is my favorite way to bake chicken breasts during the cold months (when grilling outdoors is difficult).  These are not your usual super-dry chicken breasts...the key is cooking them at high heat and letting them rest before cutting them!  Yumm-o!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder or paprika (whichever you prefer)

Instructions

1. Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.
2. Pour olive oil in a 13" x 9" baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish.
3. In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder. Sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap.
4. Bake in a preheated oven for 10 minutes, flip over and bake an additional 8-10 minutes, until juices are clear or a meat thermometer reads 160-170 degrees.
5. Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.
6. Serve hot.