How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Paul Prudhomme's Bronzed Chicken Breasts?

You need 9 ingredients. The key ingredients include: 1 tablespoon salt, 1/2 teaspoon sweet paprika, 1 teaspoon white pepper, 1 teaspoon granulated or powdered onion, and more.

Is Paul Prudhomme's Bronzed Chicken Breasts suitable as meat & poultry?

Yes, Paul Prudhomme's Bronzed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Paul Prudhomme's Bronzed Chicken Breasts?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paul Prudhomme's Bronzed Chicken Breasts Recipe

Name: Paul Prudhomme's Bronzed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon salt; 1/2 teaspoon sweet paprika; 1 teaspoon white pepper; 1 teaspoon granulated or powdered onion; 1 teaspoon granulated or powdered garlic; 1 teaspoon dried basil leaves; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried thyme leaves; 8 boneless, skinless chicken breast halves (about 3 ounces each) at room temperature

Paul Prudhomme's Bronzed Chicken Breasts – a delicious recipe with salt, sweet paprika, white pepper, onion, garlic, basil. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 tablespoon salt
1/2 teaspoon sweet paprika
1 teaspoon white pepper
1 teaspoon granulated or powdered onion
1 teaspoon granulated or powdered garlic
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
8 boneless, skinless chicken breast halves (about 3 ounces each) at room temperature

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
336 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Paul Prudhomme's Bronzed Chicken Breasts

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