- [Suzy With The Mediterranean
Dish] I don't know about you
but as a busy mom, I love
an easy week night dinner.
And today I'm going to show
you my baked Italian chicken.
I'm Suzy with TheMediterraneanDish.com.
I'm all about easy, wholesome recipes
with big mediterranean flavors.
So we're going to start
with boneless chicken,
and I have a big trick for you
to make sure that the
chicken breasts are tender,
and to make sure that they
cook evenly and quickly.
Chicken breasts are not even, right?
You have a fat part and
a really skinny part.
(laughs)
What we do is we flatten the chicken.
(pounding)
That's right!
Pound on it until all that stress is gone.
(pounding)
Okay, we'll turn it around.
Do this side too, because why not?
This is good also for exercising.
If you don't go to the
gym, this is a good way
to get some muscles.
(pounding)
Ta da!
I have four pieces of chicken.
You're looking for like two pounds,
and we're going to start
adding some flavor.
Salt and pepper.
Turn it over.
All right, we've got some oregano.
Don't be shy with the seasonings.
And then we've got some fresh thyme.
Thyme.
Never enough thyme.
A little sweet, Spanish paprika.
Here about a teaspoon.
Garlic, combined with all
these spices and herbs.
Mmm, satisfaction every time I do that!
I just feel so good.
We've got our garlic.
Garlic goes in here.
I think I need to add a little
lemon juice and olive oil.
You can find all this stuff though
on TheMediterraneanDish.com.
A nice generous drizzle.
Chicken party going on right here.
So just make sure that
you cook all your chicken.
All right you guys, we're
about to put this baby
in the oven.
Just a couple more little things.
A little drizzle of olive oil.
Lots of onions.
We make a bed for our chicken right here.
Now we start adding our chicken,
in the dish, on top of the onion.
My final, finishing touch here
before this goes in the oven.
We're going to cover, put it
in the oven for a little bit,
and then we're going to finish uncovered.
And that's it!
Cover it up, and in the oven we go!
I'm wondering if you can drink your wine
with your hands in your oven mitt.
That is a skill.
Mmm!
Yes, I think it's time
to pull the chicken out.
The first ten minutes are over.
We're going to uncover it.
We've used the steam to kind
of start cooking on the inside.
And now, we're going to put it back in.
Oooh, this looks so good!
Now, one trick I like
to do at the very end
to just make sure that
all the juices remain
in the chicken is cover it
for just five minutes or so.
So let's do that for a moment.
Mmm, nice and juicy and it smells so good.
I am going to add just some
fresh parsley and basil.
Ooh!
And that's it for my easy
Italian baked chicken.
The recipe is on The
MediterraneanDish.com,
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