This meal is what we ate today for lunch; chicken in herb sauce with brown rice and steamed veggies. Such a filling lunch with very few calories. This chicken recipe is very quick, juicy and delicious....makes really good leftover chicken sandwiches that don't even need sauce. And it seems like there is a lot of oil but most of the oil is left in the pan. I like to put this together in the morning and marinate in the fridge till evening, makes me feel like I put no effort into dinner.
Chicken in Herb Sauce
Ingredients:
- 2 tsp dried thyme
- 1 tsp dried rosemary, crushed (I throw mine in the blender)
- 1/2 tsp ground sage
- 1/2 tsp dried marjoram
- 2 tsp dried parsley*
- 1/2 tsp salt
- 1 tsp ground black pepper
- 5 Tbsp olive oil
- 2 Tbsp minced onion
- 3 cloves crushed or grated garlic
- 1/4 - 1/2 tsp hot pepper sauce (i.e. Tabasco sauce)
- 1/2 cup chicken broth
- 3-4 chicken breasts cut in half
1. In a bowl combine all ingredients except chicken, mixing well.
2. Add chicken to mixture making sure all pieces are coated well. Marinate in fridge for 1 hour or more (optional).
3. Preheat oven to 425 degrees.
4. Place chicken breasts in 9x13 inch pan and pour remaining herb mixture all over. Cover with aluminum foil.
5. Bake for 20 minutes covered. Remove cover and bake for an additional 15 minutes, occasionally spooning juices over chicken until chicken is done.
*a fun trick I do with large leaf spices such as parsley - pour out in palm of your hand and crush with your thumb to release any pent-up flavor :)
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