Tuesday, May 22, 2012

Herbed Chicken with Lemon

Here is an easy light dish that makes great use of those freshly planted herbs on your deck or in your garden.  I like to serve it over sautéed vegetables and brown rice.

Prep Ahead Plan:  Combine all of the ingredients in a baking dish the night before.  Bake the next evening when you get home!

cooking spray
4 boneless, chicken breasts
salt and pepper to taste
1 teaspoon olive oil
juice of 1 lemon
2 teaspoons fresh rosemary (use more or less to taste)
2 tablespoons fresh parsley, chopped (use more or less to taste)
¼ cup chicken broth
11. Preheat the oven to 350 degrees. Spray a 9 X 13 baking dish with cooking spray.
  2. Combine all ingredients, except for the chicken, in the baking dish.  Stir to combine.
  3.  Add chicken into the mixture and turn to coat with the herbs.  Refrigerate until ready to bake or bake for 30 to 35 minutes immediately. ( Cook longer if the chicken is a little thicker. If the chicken is on the thinner side, cook for a shorter time.)