Baked Marinated Chicken Breasts

Boneless, skinless chicken breasts don't always have the reputation for flavor and texture that other meats do. We see this as a benefit. It's like working with a totally blank slate, primed for flavor. 

We make cooking chicken even easier with our all-natural marinated chicken breasts. These chicken pieces are marinated in a simple marinade of water, canola oil, and salt.

You'll notice there aren't any spices, seasonings or aromatics in this marinade. That's because it's less about flavor and more about tenderization. This marinade is all about getting that chicken to be as juicy and moist as possible. The salt in this chicken marinade doesn't make the chicken salty, but instead enhances the chicken's natural flavor and tenderness to improve the cooked result. 

That mean you're more likely to have a tender, juicy piece of chicken where you can control the flavor by adding spices or seasonings to your liking.

That's where this recipe comes in. We partnered with Savory Spice in the flavor department, using their Pikes Peak Butcher's Blend and breadcrumbs to add flavor and texture. 

Then, we baked the chicken for just 25 minutes at 375 degrees F to get it perfectly cooked, moist and delicious. Serve with a side, atop a green salad, or even sliced in a wrap or on a sandwich. 

Check out more of our all natural chicken here.

Baked Marinated Chicken Breasts from Frontière Natural Meats

Makes 2-3 servings

Ingredients

1 12-oz pack of Frontière Natural Meats All Natural Marinated Chicken Breasts
1.5 tbsp Savory Spice Pike's Peak Rub
1/2 cup Panko breadcrumbs
2 sweet potatoes, peeled and cut into 1-inch chunks
2 Tbsp olive oil
Salt and pepper

Method

Preheat the oven to 375 degrees F.

Allow the chicken to come to room temperature (we place it in a dish on the counter for about 30 minutes). In a shallow bowl, add the Panko breadcrumbs and seasoning blend.

Remove chicken breasts from packaging and pat dry with paper towels. Place each breast individually in the bowl of seasoned breadcrumbs and cover completely. Place each breast on a sheet pan.

Add 2 Tbsp olive oil to a large bowl. Then add the diced potatoes. Toss until the potatoes are completed covered with oil. Add salt and pepper to taste (we suggest about 1 tsp of each).

Place the chicken and potatoes on a sheet pan, or distribute between two smaller sheet pans if necessary. Place in the oven and cook for 25 minutes, or until potatoes are soft and chicken has reached an internal temperature of 165 degrees F.

 

If desired, remove the chicken from the oven and place the potatoes under the broiler for an extra minute or two to add crispness.

Serve chicken immediately with potatoes on the side, along with a green salad if desired.