Pound Chicken – Start by using a heavy rolling pin or meat mallet to pound your chicken breast to an even thickness.
Season – Season liberally with special seasoning blend (in the recipe card below).
Bake – Bake for just 20 minutes at 425 degrees F, then let rest for 5 minutes under foil before slicing.
Make sure your oven is preheated to 425 degrees F before baking. Cooking at a high temperature will help to lock in those juices, resulting in tender, juicy chicken every time.
Remember to use a meat thermometer to check for an internal temperature of 165 degrees F.
32 ounces boneless, skinless chicken breasts
2 teaspoons olive oil
3 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon parsley flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin