2 tablespoons extra-virgin olive oil
2 boneless, skinless chicken breasts
1 teaspoon crushed garlic
1 teaspoon salt
¼ teaspoon black pepper
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In a shallow bowl or dish, drizzle the olive oil over the chicken. Divide the crushed garlic evenly between the chicken breasts.
2 tablespoons extra-virgin olive oil
2 boneless, skinless chicken breasts
1 teaspoon crushed garlic
shallow bowl
spoon
measuring spoons
Sprinkle the chicken with salt and pepper.
1 teaspoon salt
¼ teaspoon black pepper
Using the back of the spoon, rub the seasoning evenly over the chicken.
Place the chicken on the June Pan. Horizontally insert the June Food Thermometer into the center of thickest part of one of the chicken breasts. Confirm "boneless & skinless" using the button below.
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June Pan
June Food Thermometer
Place the chicken on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the chicken is ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Remove the chicken from the June Oven and let rest 5 minutes before cutting or serving.
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