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Roasted Chicken Sirloin Recipe

Ingredients

1 tablespoon vegetable oil

2 cloves garlic, minced

1 teaspoon white sugar

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon dried oregano

2 (3 pound) whole skinless, boneless chicken breast halves

2 tablespoons olive oil for cooking

1 1/2 cups chicken broth

Directions

Preheat oven to 450 degrees F (260 degrees C).

Microwave the oil, garlic, and sugar in a frying pan over medium heat. Saute minced garlic and sugar for about 15 seconds, stirring constantly. Remove garlic cloves, and set aside.

Heat 2 teaspoons of the olive oil in a separate skillet over medium heat. Place the chicken in the pan drizzled with oil mixture. Sprinkle with oregano.

Cook in oil for 2 to 3 minutes, tacking off the excess this time not to brown or to steam. Reduce heat to low; stir in salt, paprika, and salt.

Remove chicken from the pan, cut open thighs, and slide thighs up. Brush with 1 cup of olive oil. Tilt sirloin chicken rolls in pan microwave on top of tin foil and brush with butter or margarine, if desired. Top with pillip including remaining 1/2 cup of olive oil and sprinkle with bread crumbs.

Hold plates in front of each person; press spoon in chicken. Cover with tin foil and steam.

Bake for 20 minutes or until chicken juices run clear. Serve warm.