Baked Chicken with Rosemary Salt

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   Preheat the oven to 325 F. 2.

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   Spray a baking dish with vegetable oil (just enough to coat it).

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   3.

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   Put your chicken on a plate (or cutting board).

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   Put your rosemary salt and garlic powder on both sides of each chicken cutlet.

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   4.

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   Put your black pepper on one side of each chicken cutlet.

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   5.

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    Transfer each cutlet from the plate to the baking dish, pepper side up.

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    6.

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    Put the dish in the oven and bake the chicken for 20 minutes.

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    There is no need to flip these if you use the thin cutlets.

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    7.

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    After the timer goes off, remove the dish from the oven and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.