Oven-Baked Herb-Crusted Chicken

Oven-Baked Herb-Crusted Chicken

1/2 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

6 (5-ounce) skinless, boneless chicken breast halves

Directions

Preheat oven to 400 degrees F.

In 1 large zip-top bag, mix the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt and black pepper. Place the chicken breasts in bag. Seal bag and shake to coat. Remove chicken from bag, shaking off excess coating.

Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.

Serve chicken breast with rice, pasta or potatoes. Refrigerate remaining chicken until ready to use.

(recipe modified from Robin Miller on Food Network show "Quick Fix Meals")

I took a picture of the chicken breasts before placing them into the oven to bake. This chicken recipe is so EASY! I love how there are no oils used and the chicken turns out so moist and flavorful! Very delicious! This was my second time making it and I plan to make it over and over again. We are able to have three different meals out of the six chicken breast halves.