Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tsp sea salt
  • 2 tsp cracked black pepper
  • 2 tbsp unsalted butter, melted
  • 1 tbsp extra virgin olive oil
  • 4 cloves fresh garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts dry with paper towels. Note: Wet meat steams instead of browning.
  2. Slice each breast in half horizontally to create four thinner cutlets.
  3. Season both sides of each cutlet with 1/2 tsp sea salt and 1/2 tsp cracked black pepper.
  4. In a small bowl, whisk together 2 tbsp melted butter, 1 tbsp olive oil, 4 minced garlic cloves, 1 tsp oregano, and 1/2 tsp paprika.
  5. Brush the mixture generously over each piece of chicken. Note: Get the glaze right onto the edges.
  6. Place the chicken in the 9x13 baking dish.
  7. Bake 15-20 minutes until the edges are mahogany colored.
  8. Remove from the oven when the internal temperature hits 160°F (71°C).
  9. Let the meat rest for 5 minutes. Note: The temperature will rise to 165°F (74°C) during this time.
  10. Garnish with 1 tbsp chopped fresh parsley.