https://i0.wp.com/drhardick.com/wp-content/uploads/2010/01/Chicken-Savoy.jpg?fit=800%2C800 800 800 Lin Hardick http://drhardick.com/wp-content/uploads/2013/04/img_DrHardick_logo.png Lin Hardick2010-01-01 16:50:002016-11-19 18:20:33Chicken Savoy
Want a chicken dinner recipe that you can leave in the oven while you prepare the rest of the meal? This chicken is juicy and delectable. Anyone can prepare it, and everyone will enjoy it. Happy New Year, Everybody!
- 4 Organic free range boneless, skin-on or skinless chicken breasts
- 1/8 cup extra virgin olive oil
- 2/3 cup water with 1 Tablespoon kosher salt
- 2 or 3 cloves of garlic, minced or grated
- ½ to 1 teaspoon dried oregano or basil (your preference)
- Salt and pepper to taste
- ¼ cup freshly grated, real, imported, Italian Romano (or Parmesan) cheese
- 3 Tablespoons Balsamic Vinegar (optional)
Note: It is important that you choose your cheese wisely. Raw is best. Failing that, I have found that good quality imported cheeses from Italy and Greece are the next best thing. The problem with other cheeses is that they come from our poor, North-American, corn-fed, feed-lot cows. We don’t want to eat these cheeses.
- Preheat oven to 450 degrees
- Place the chicken breasts in a 9 x 13 or other shallow baking dish.
- Cover the chicken with a mixture made of the water, kosher salt, and olive oil.
- Grate or mince the garlic and sprinkle it on the chicken breasts.
- Sprinkle the salt, pepper, and other seasoning over the chicken.
- Sprinkle the Romano cheese over the chicken.
- Bake at 450 degrees for 20 to 30 minutes, or until chicken is cooked through.
- Remove the dish from the oven, and pour off the excess fluid, leaving the chicken in the baking dish.
- Drizzle with the Balsamic Vinegar (if using) and serve.