Italian Chicken

This Italian Chicken dish is one of my family’s favorites. We make it at the beginning of the week, and serve it with potatoes and a green vegetable. Then we use leftovers for other meals, by adding slices of it to my kids’ spaghetti, or in our GF Creamy Italian Pasta dish.

• 6 Organic, Boneless skinless chicken breasts
• 6-8 Tbsp Olive Oil
• Garlic Salt
• Sea Salt Grinder
• Pepper Grinder
• Italian Seasoning
• 4 cloves Fresh Garlic, minced

Begin by preheating the oven to 350 degrees. Using a glass baking pan, drizzle a thin coat of olive oil, just enough to coat the bottom of the pan. Evenly distribute 5-6 turns of the sea salt grinder and the same with the pepper grinder. Then add 2 Tbsp Italian seasoning, again evenly distributed. Using a garlic press (our favorite is the one from Pampered Chef), crush the garlic cloves and try to distribute evenly in the pan.

Next, lay the chicken breasts in a single layer with some spacing between them in the pan, then drizzle a couple of tablespoons of olive oil over them. Give them a couple turns each of sea salt and pepper from the grinders, then give a light sprinkle of garlic salt to taste. Next, give a generous sprinkling of Italian seasoning, and place in the oven for 45 minutes, flipping the breasts halfway through.