Herbed Chicken Breasts |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons plus 1-1/2 teaspoons butter or margarine, melted | 1 tablespoon grated onion | 1 large clove garlic, crushed |
| 1 teaspoon dried whole thyme | 1/2 teaspoon salt | 1/2 teaspoon pepper |
| 1/2 teaspoon dried whole rosemary | 1/4 teaspoon rubbed sage | 1/8 teaspoon dried whole marjoram |
| 1/8 teaspoon hot sauce | 4 large chicken breast halves, boned | 1 tablespoon plus 1-1/2 teaspoons chopped fresh parsley (optional) |
| 1 | Combine melted butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and hot sauce in a small bowl, stirring well. Dip each chicken breast half in sauce, coating well. Tuck edges of chicken breasts under; place chicken, skin side up, in a greased 8-inch square baking dish. Bake at 425 for 20 minutes or until chicken is done, basting occasionally with sauce. Garnish with fresh parsley, if desired. |