Baked Chicken Breast

INGREDIENTS

4 boneless, skinless chicken breasts

2 Tbsp Extra virgin olive oil (I had avocado oil)

1 tsp. kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

INSTRUCTIONS

Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness. (I didn't pound mine, just stuck the meat thermometer in the thickest part and set the alarm for 165 degrees F.)

Pour olive oil in a 13" x 9" baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish. 

In a small bowl, whisk the other ingredients. Sprinkle seasoning mixture over both sides of the chicken and rub it in with your hands. Make sure chicken breasts aren't overlapping. 

Bake in preheated oven for 15-20 mins, 160-170 degrees F or until juices run clear. 

Cover with foil and allow to rest for 5-10 mins. while juices settle before slicing.

Pineapple Chicken

I just made this tonight and we both loved it! The pineapple sauce is actually not too powerful, which is what Dexter likes. The chicken is the best part and I would eat it with any Chinese sauce recipe. Seriously I loved the chicken so much! This is for the unrefined palette.

Chicken Marinade
2 Chicken Breasts (Or 1 Large Chicken Breast)
2 Tbsp. Soy Sauce
1 egg
1/4 tsp. pepper

Later add
3 Tbsp Flour
3 Tbsp Cornstarch

Oil to fry the chicken

Sauce
1 C Pineapple Juice
1 C Pineapple Chunks (I just used the whole can of Pineapple chunks juice and all)
1/4 C Brown Sugar
1 Tbsp Soy Sauce
1 Tbsp Water + 1 Tbsp Cornstarch

Cut chicken into small bite size pieces and put into a ziplock bag. Add the soy sauce, oil, egg, and pepper. Close the bag and mix the chicken pieces around with your fingers. Refrigerate and let marinade for at least 2 hours. When you are ready to cook the chicken add the flour and cornstarch. Mix the bag again. This will make a thick batter for the chicken.

Heat up oil in pan/pot to fry the chicken pieces. Heat chicken pieces until golden brown, flipping as needed. Remove chicken. You can dab the chicken with a paper towel to remove excess oil.

In a saucepan add pineapple juice and pineapples and bring to a boil. Add brown sugar and soy sauce and simmer for 5 minutes. In a separate bowl mix the water and cornstarch, then add it to the pineapple juice. Stir until the sauce thickens. Add the chicken into the sauce and mix. You can eat over rice. We just ate rice as a side because it was not a ton of sauce.