LEMON-PEPPER BONELESS CHICKEN BREASTS
Prep Time: 5 Minutes
Cook Time: about 35 to
Ready In: about 45 Minutes
Makes 6 servings
6 boneless skinless chicken
1 tablespoon lemon juice
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon cracked black pepper
vegetable oil spray
1. Preheat oven to 350
2. Rinse chicken breasts and
pat dry with paper towels. Set aside.
2. Lightly spray an oven-safe
casserole dish with the vegetable oil spray; then arrange the
chicken breasts evenly in the casserole dish.
4. In a medium size mixing bowl,
combine the lemon juice, sage, rosemary, oregano and black pepper;
then rub the mixture onto the top of each chicken breast
5. Combine remaining ingredients
except pepper and rub well on each breast. Sprinkle with pepper.
Refrigerate, uncovered, for at least 1 hour. For even more flavor,
marinate the chicken overnight.
6. Place the chicken filled casserole
dish into the oven and bake uncovered for 35 to 40 minutes, or
until juices run clear when breasts are pierced with a knife.
Serve with any pan juices.