Spiced chicken breast, baked
I found a while ago on the market a set that contains envelopes with spices for chicken and baking paper, specially designed for roasting. I tried to adapt the idea with what I had on hand, and it seemed to me a good method for when you don’t want to spend too much time by the oven. The recipe is simple, it has no complicated steps and can be made without using products from any specific brand.
Quick Info
Total time: 45-50 minutes
Preparation time: 10-15 minutes
Baking time: 30-35 minutes
Servings: 3-4
Difficulty: easy
Recipe type: lunch or dinner, quick
Ingredients
1 boneless chicken breast (approx. 500-600g)
Baking paper (enough to cover each piece of meat)
3-4 tablespoons breadcrumbs
Spices for chicken (salt, pepper, coriander, oregano, mustard seeds)
2-3 crushed garlic cloves
1 tablespoon mustard
2-3 tablespoons olive oil
Preparation method
1. Wash the chicken breast, then cut it into strips or not very thick pieces. Do not dry it after washing.
2. In a bowl, put the breadcrumbs, spices (salt, pepper, coriander, oregano, crushed mustard seeds to taste) and garlic. Mix them well with a fork.
3. Pour the olive oil and add the mustard over the breadcrumb and spice mixture. Mix until you get a homogeneous composition.
4. Take each piece of meat and coat it well with the mixture from the bowl, so that it is evenly covered all over.
5. Cut the baking paper into large enough squares, so that you can wrap each piece of meat like an envelope.
6. Place each piece of meat in the center of a piece of baking paper and wrap it tightly, like a closed package.
7. Arrange all the packages in a baking tray. There is no need to stack them.
8. Put the tray in the oven at medium heat (approx. 180°C) for 30-35 minutes. Do not open the paper during baking.
Why I make the recipe often
I like that the chicken breast comes out tender and does not dry out at all. It doesn’t require much attention, and the ingredients are at hand. It can be made quickly, without complicated techniques, and it’s easy to adapt based on what you have in the kitchen.
Tips and variations
Tips
If you want to get a crunchier crust, let the breadcrumb mixture dry out a bit more.
Do not open the paper immediately after taking the tray out of the oven, to let the steam soften the meat.
The baking paper is important – do not replace it with aluminum foil because it does not have the same effect.
Substitutions
You can use boneless chicken thighs, but the baking time needs to be adjusted.
Olive oil can be replaced with another vegetable oil if you don’t have anything else on hand.
The spices can be adjusted according to taste or what you have at home.
Variations
You can add chili flakes for a bit of heat.
If you want a stronger flavor, add a little smoked paprika.
I have also tried with smaller fillets for individual servings.
Serving ideas
They go well with breadcrumb potatoes or any simple side dish – boiled potatoes, rice, or even salad.
They also pair well with pickled cucumbers for those who prefer a tangy taste.
Frequently asked questions
1. Can I use other types of meat?
Yes, you can use boneless chicken thighs, but they will need a little more time in the oven.
2. Is it necessary to use baking paper?
For the desired result, yes. Without baking paper, the meat risks drying out or sticking to the tray.
3. How do I know if the chicken is done?
After 30-35 minutes at 180°C, the meat should be fully cooked. If you want to check, cut open a package – if no pink juice runs out, it’s done.
4. Can I cook them in a pan?
The original recipe also recommends this variant, but I prefer the oven because I don’t have to stand by them.
Nutritional values (estimate)
One serving (out of 4) has approximately:
Calories: 250-280 kcal
Protein: 30g
Fat: 8-10g
Carbohydrates: 10-12g
The values depend on the amount of breadcrumbs, type of meat, and oil used. They are just indicative.
Storage and reheating
If there are leftovers, they can be stored in the refrigerator for up to 2 days in a sealed container. For reheating, open the paper and heat either in the oven or in a pan, so the meat doesn’t dry out. I do not recommend storing for more than 2 days, as the chicken breast tends to lose its texture.
Ingredients: a chicken breast (boneless) baking paper various spices for meat (salt, pepper, coriander, oregano, mustard seeds) a few garlic cloves 1 tablespoon mustard a few tablespoons olive oil a few tablespoons breadcrumbs
