Easy Baked Chicken with Sherry Vinaigrette
Yield: 2-3 servings
Prep time: 5 minutes
Cook time: 30-40 minutes
Ingredients (adapted from The Kitchn):
2 boneless, skinless chicken breast halves (about 1/2 pound each)
3 teaspoons extra virgin olive oil, plus more for the pan*
2 teaspoons sherry vinegar (I recommend O Olive Oil’s sherry vinegar)*
1 teaspoon honey*
Generous pinch of bittersweet smoked paprika
Freshly ground black pepper
*If you’re making a salad, double the vinaigrette (2 tablespoons EVOO, 1 tablespoon plus 1 teaspoon sherry vinegar, 2 teaspoons honey, and a little extra paprika, salt, and pepper). Pour half the vinaigrette over the chicken and save the rest for dressing the salad.
Preheat the oven to 400 °F. Grease the bottom of a glass or ceramic baking dish (large enough to fit the breasts in a single layer) with olive oil. Prepare a piece of parchment paper cut slightly larger than the bottom of the pan, and grease one side of it with olive oil.
In a small bowl, whisk together the olive oil, sherry vinegar, paprika, and a dash of salt and pepper (I like to season the chicken directly, so I don’t add much salt and pepper to the vinaigrette).
Pat the chicken breasts dry and season them with salt and pepper on both sides. Put them in the prepared baking dish and pour the vinaigrette on top.
Place the parchment on top of the chicken, greased side down, and tuck it in around the edges so the chicken is nestled inside. Bake for 28-35 minutes, or until the chicken is just cooked through (it should measure 165°F on a meat thermometer). Transfer the chicken to a cutting board and rest, loosely covered with the parchment, for five minutes. Slice into strips if desired and serve hot, or store in the refrigerator for use later in the week.