2 large, boned chicken breasts
½ cup Italian Dressing or favorite commercial brand
3 to 4 cloves of chopped garlic, or to taste
2 or 3 slices of onion
1 sprig each of fresh rosemary, sage, savory and thyme
A pinch of dry chili flakes, or to taste – (optional)
Salt and fresh coarse ground black pepper to taste
Rinse the chicken and pat dry. Combine dressing, garlic, onion, herbs and chili flakes if using. Mix well and put into a zip-lock plastic bag. Add the chicken, close and leave sit for 2 or 3 hours. Massage the bag occasionally to make sure that the chicken is evenly coated.
When ready to cook, remove the chicken from the bag and wipe off any bits of herbs, garlic, etc. Set on a broiler pan, skin side up, and place under the broiler. Cook to desired degree of doneness, turning once. To determine if the meat is done, cut into the thickest part with the tip of a small sharp knife. The meat should be opaque instead of translucent and the juice should run clear, not pink.
Serve hot with rice or Buttered Egg Noodles. This also makes an excellent picnic dish since it is just as nice eaten cold as it is hot.