Herbed Chicken Breasts

 

Home Articles Recipes Gourmet Garden Books Product Reviews Forum Links About Me

 

Techniques & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes

Baking

Pasta & Dumplings

Pizza, Wraps Sandwiches

Beverages

Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices

Leftovers

Serves 2

 

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.

 

 

This space available for advertising.

 

Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann