Submitted by Haley King Bown
Herb Roasted Chicken Breasts
My daughter, Haley, is an excellent cook. She gave this recipe to me. Although the pic looks a bit funky, this is one of new favorites. She told me that I needed to cook this in more of a cake pan. I used a cookie sheet because I was making about 16 at the same time. You will love all the flavors this brings. I served this with my Rosemary potatoes. This was one of those perfect meals. Enjoy!
- 4 Tablespoons butter (room temperature)
- 2 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- freshly cracked pepper
- 4 boneless, skinless chicken breasts
Preheat oven to 400 degrees F. Stir together the butter, parsley, oregano, basil, garlic powder, onion powder, salt and some freshly cracked pepper (about 15 cranks).
Using a mallet, pound your chicken breasts to at least 3/4" at the thickest part. Pat the chicken dry with a paper towel. Place the chicken breasts in a baking dish sprayed with cooking spray. Spread mixture over the surface of each breast. Place chicken in oven and bake for 20 minutes. The total time varies, so use a meat thermometer to make sure chicken is at least 165 degrees F. Once baked, let rest for about 5 minutes before slicing and serving. Enjoy!
