The Best Baked Chicken Breasts

Components



A handful of fresh coriander

A quarter of a lemon, sliced into thin strips

A cup of dry Chardonnay wine

Four 6-ounce boneless, skinless chicken fillets

One tablespoon of extra-virgin olive oil

A pinch of smoked paprika

Coarse sea salt and a few turns of a pepper grinder

Instructions
Preheat the oven to 175 degrees C.
Position the coriander in the center of a 23-by-33-centimeter baking dish, topping it with the lemon strips. Pour the wine around the coriander. Brush the tops of the chicken with the olive oil and season with the smoked paprika, one teaspoon of salt and a few grinds of black pepper. Arrange the chicken fillets on top of the lemon strips. Cover with an 8-by-10-inch sheet of parchment paper.
Bake until the chicken reaches 74 degrees C on a digital thermometer, 40 to 45 minutes. Allow the chicken to sit for 5 minutes before serving. Refrigerate in an airtight container for up to 5 days.