BAKED CHICKEN
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BAKED CHICKEN
Counts as: 1 Protein | Servings: 4
Ingredients:
- 4 boneless skinless chicken breasts, of similar size
- Salt and freshly ground black pepper
- ¼ cup low-sodium organic vegetable b
Directions:
- Begin by pounding the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife.. Then lightly salt and pepper the chicken breasts
- Heat a sauté pan over medium-high heat and add ¼ cup broth; heat broth for about 1 minute
- Turn the heat to medium and add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over and turn the heat down to low. Add in the fresh sprigs of rosemary and thyme (stems removed)
- Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes - do not peek :)
- Turn off the heat and let sit for an additional 10 minutes. Leave the chicken breasts covered in the pan
- After the 10 minutes are up, take the lid off, and your chicken should be done. Make sure there is no pink in the middle of the chicken breasts. Slice, eat and enjoy with some fresh vegetables