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
  1. 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).

  2. 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!

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