Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Unsalted butter or margarine |
| 1 tablespoon | Onion; finely grated |
| 1 \N | Cl Garlic; crushed |
| 1 teaspoon | Thyme leaves; dried |
| ½ teaspoon | Salt and pepper |
| ½ teaspoon | Rosemary leaves; dried |
| ¼ teaspoon | Sage; ground dried |
| ⅛ teaspoon | Marjoram leaves; dried |
| \N dash | Hot red pepper sauce |
| 4 \N | (5 oz ea) chicken breast halves, skinned & boned |
| 2 tablespoons | Parsley; minced |
Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 0:30
1. Heat the oven to 425 F. In a shallow baking dish, combine the butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and red pepper sauce. Add the chicken and turn to coat. Tuck the edges of each breast under, forming a rectangular shape about 1½ inches thick.
2. Bake, uncovered, basting frequently with the pan juices, for 14 mins or just until the juices run clear when the chicken is pricked with a fork. Transfer to a warm serving platter, spoon over the pan juices, and sprinkle with the parsley. Serve with wild rice. Makes 4 servings.