Perfect Chicken

It seems there is only so much you can do with chicken. For me, finding new ways to prepare chicken is always a challenge... Especially since chicken is one of the few meats I'll eat. Often we resort to our old staples, and that can become boring, quick. Not that the staples aren't good. They are. But, when you're eating chicken prepared the same way most nights the taste buds lose interest.

A little search and I found this easy way to prep chicken. It was good. Different from our typical grilled bird, or Parmesan Chicken, or Chicken Kiev, or Honey Chicken. And, the way this is prepared it would be great shredded and added to any chicken casserole or soup. I also thought it might be good shredded, placed on a bun, and a nice slice of provolone added for a tasty little sammy. Any way you slice it, this chicken is great when you want to mix things up a bit.

Perfect Chicken

2-4 chicken breast, depending on size of breast (I used 4 smaller breasts)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
3 Tbsp olive oil

Preheat oven to 350.
Mix, salt, pepper, garlic powder, onion powder, and paprika together.
Coat chicken breast in the seasoning, rubbing in to coat.
Pour olive oil in bottom of a Dutch oven or oven-safe pan, and heat to medium-high.
When olive is hot add chicken to the pan (in seperate batches if need be).
Cook chicken 2-3 minutes per side.
If any chicken has been set aside to allow other breasts to cook, place it back in the Dutch oven/oven-safe pan.
Place Dutch oven/pan in oven for 25 minutes, or until juices run clear.
Place chicken on a plate and allow to cool for 5-10 minutes before serving or shredding.

The only thing I'll change about this the next time I make it is to wait until it's not blazing outside. My kitchen was H-O-T!

Source: The Recipe Crayon Box