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The secret to this delicious chicken is to let the breasts marinate for at least two hours – all day in the frig is ok too! Baking them surrounded by chicken broth keeps them moist and yummy. You can also use chicken tenders instead of chicken breasts. This makes a great light meal served with a greek or green salad, you can also serve with sautéed spinach.
- 1/2 c olive oil (does not have to be EVOO)
- 3 Tbs lemon juice
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 cups chicken broth
- 4 chicken breasts, or 6–8 chicken tenders, washed and patted dry
- Place all the marinade ingredients in a bowl and whisk until emulsified.
- Place the chicken in the marinade, cover and refrigerate for a minimum of two hours (all day is even better)
- Preheat the oven to 375 degrees
- Place the marinated chicken in a small baking or roasting pan. Pour the chicken broth around the chicken. Drizzle a little marinade on top of the chicken.
- Bake at 375 degrees for 18-22 minutes uncovered, until chicken is cooked through.
- Sprinkle with a little parsley to add some color if you’d like – ENJOY!
So you ask, when is the chicken cooked through? I don’t want it undercooked and I don’t want a rubber chicken! I like to give them a little press of the fingers, they are fairly firm to the touch when done. But better yet, use a meat thermometer, making sure to insert it to the middle of the breast.. The general rule is 165 degrees on an instant read meat thermometer. Once removed from the oven, let the chicken sit for about five minutes.
- Category: main course
- Method: marinate and bake
- Cuisine: Greek, Mediterranean
Keywords: chicken, chicken breast, chicken tender, greek, mediterranean, marinade
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.