4 Servings 20 min Cook
2 Tbsp Paprika
1 Tsp Garlic Powder
1 Tsp Parsley
3/4 Tsp Salt
3 Tbsp Olive Oil
8 Breast, bone and skin removed Chicken Breast
In a small bowl, combine smoked paprika, garlic powder, dried parsley, salt, and olive oil to create a smooth paste.
Brush each chicken breast with an even layer of the paprika paste.
Let stand for at least 20 minutes to allow the flavor to infuse the meat.
In the meantime, set the oven to broil and place a rack in the upper third of the oven.
Place the chicken breasts on a foil-lined baking sheet.
Place the chicken under the broiler for about 7 to 8 minutes, or until a crust begins to form around the edges.
Flip the breasts and cook them under the broiler for further 7 to 8 minutes, until cooked through (the temperature should register 165°F on an instant-read thermometer.
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Cooking time depends on how big the chicken breasts are and how hot is your oven, the most important thing is that the chicken is cooked through.
Once cooked, let the breasts rest for a minute or two before serving to allow the juices to evenly distribute through the meat.
Sprinkle with chopped parsley and serve.
Enjoy!
