carmen waller
☆Ingredients:
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup low-sodium chicken broth
4 boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
☆Instructions:
Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
In a small bowl, combine the extra virgin olive oil, minced garlic, dried thyme, dried rosemary, kosher salt, and black pepper.
Place the chicken breasts in the prepared baking dish and evenly coat them with the olive oil mixture.
Pour the chicken broth into the baking dish around the chicken breasts to keep them moist during baking.
Sprinkle the grated Parmesan cheese over the chicken breasts.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Sprinkle the grated Parmesan cheese over the chicken breasts.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Garnish with chopped fresh parsley before serving.
EnjoyOnce cooked, remove the chicken from the oven and let it rest for a few minutes.
Garnish with chopped fresh parsley before serving.
Enjoy
