Sliced Chicken Breasts Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

Steps:

• Stir together with garlic paste and remaining spice paste ingredients in a bowl.
• Cut 3 diagonal cuts about 1/4 inch deep in each chicken breast.
• Rub spice paste into cuts and all over chicken.
• Marinate chicken, covered, 30 minutes at cool room temperature.
• Preheat broiler and line broiler pan with foil.
• Cut onion in half through root end and reserve 1 half for sauce.
• Slice remaining onion half in thin slices, separating layers.
• While broiling chicken, soak onion slices in ice water in small bowl.
• Arrange chicken leaving plenty of room between each piece on broiler pan.
• Coat chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes.
• Turn chicken over and brush with remaining teaspoon vegetable oil.
• Broil chicken about 6 minutes or until lightly browned and no longer pink in the center.
• Prepare sauce while chicken is broiling: Mince enough reserved onion to measure 1 tablespoon and stir all sauce ingredients together in a small bowl.
• Drain soaked onion and pat dry between paper towels.
• Top chicken with onion slices and serve with yogurt sauce.