My beautiful garden has taken off with the arrival of spring. My herbs are starting to share their beautiful flavors with our food. I need to keep on top of pruning them so that I am sure to get all we can out of them. (summer pesto, here we come!) I have already given some herbs away and have even used some in small flower arrangements…they are so pretty and add a lovely fragrance.
I hope you have planted herbs this year…if not, they sell preplanted containers of herbs at the grocery store and the home stores. You truly should have one on your patio. They are definitely worth the price…far cheaper than buying herbs all summer!
Have a great day!
Easy Herbed Chicken
4 chicken breasts
1/4 cup fresh herbs of your choice…
(I used rosemary, thyme, sage, basil, oregano)
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried minced onion
opt…add fresh pineapple the last hour of marinating)
Throw the herbs and oil into a clean, plastic, sealable bag. Add the chicken breasts and squeeze air out of the bag. Smush (♥) the oil and herbs around until the chicken is evenly coated. Put in the ‘frig and allow to marinate for at least an hour. (I marinated mine for 2 hours).
Preheat oven to 350 degrees and line baking sheets with parchment for easy cleanup. Remove chicken from the bag and toss the remainders out. Place on the baking sheet and bake for 20-25 minutes or until there is no pink inside the chicken.
What did I love about this recipe? I love any way I can use my herbs from my garden. It was fresh tasting, light and healthy.
What didn’t I love about this recipe? I should have made more than 4 chicken breasts. Next time I will make 8 and use the extras for chicken salad for sandwiches for the family!