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HERB-CRUSTED CHICKEN BREASTS




Source of Recipe


American Heart Association


List of Ingredients




Serves 6; 1 breast per serving
Vegetable oil spray

6 boneless, skinless chicken breasts (about 4 ounces each), all visible fat removed

1 tablespoon lemon juice

1 teaspoon dried rosemary, crushed

1 teaspoon dried oregano, crumbled

1 teaspoon dried sage, crumbled

1/4 teaspoon cracked black pepper



Recipe



Lightly spray roasting pan or casserole dish with vegetable oil spray. Rinse chicken and pat dry with paper towels. Arrange chicken in pan.

Combine remaining ingredients except pepper and rub well on each breast. Sprinkle with pepper. Refrigerate, uncovered, for at least 1 hour. For even more flavor, marinate the chicken overnight.



Preheat oven to 3500 F.

Bake the chicken, uncovered, for 35 to 40 minutes, or until juices run clear when breasts are pierced with a knife. Serve with any pan juices