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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is so easy and low fat. Found it on the Reynolds Wrap site and made a few modifications. Ingredients:
4 -6 boneless skinless chicken breasts, split |
2 tablespoons lemon juice |
1 tablespoon olive oil (optional) |
1 teaspoon garlic salt |
1 teaspoon dried oregano, crushed |
1/2 teaspoon chili powder |
1/8 teaspoon pepper |
1 sheet aluminum foil, big enough to cover pan (optional) |
Directions:
1. Preaheat oven to 425°F.
2. Line a baking dish with the foil. Use a dish big enough to hold chicken; a 9 X 9 pan usually works well.
3. Place chicken breasts in a single layer on the foil-lined dish.
4. Drizzle olive oil and lemon juice over chicken; for best results brush the liquid all over the chicken.
5. Combine garlic salt, oregano, chili powder and pepper in small bowl. Sprinkle and rub seasoning mixture over chicken, turning pieces to coat evenly.
6. Bake chicken 30 - 35 minutes or until chicken is cooked through. Spoon juices from bottom of pan over chicken.
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