Friday, February 4, 2011

Herb-Crusted Chicken Breast

I found this recipe in a new "freebie" cookbook I got in the mail; Go Red for women, Recipe Collection: Good food for living well (American Heart Association) This chicken was so moist and absolutely delicious!!

Herb-Crusted Chicken Breast


Olive oil spray
4 boneless, skinless chicken breast halves (about 4 oz each) all visible fat discarded
2 teaspoons fresh lemon juice
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried sage
1/4 teaspoon (scant) pepper (coarsely ground preferred)


Using the olive oil spray, lightly spray a casserole dish or small roasting pan just large enough to hold the chicken. Place the chicken in a dish.

In a small bowl, stir together the remaining ingredients except the pepper. Rub well on both sides of the chicken. Sprinkle with the pepper. Refrigerate, covered, for at least 1 hour. For even more flavor, refrigerate for up to 24 hours.

Preheat the oven to 400F. If the chicken is in a glass casserole dish, let it come to room temperature before putting it in the hot oven.

Bake the chicken for 20-25 minutes or until no longer pink in the center. Serve with any pan juices.

I served it alongside mashed potatoes and french style green beans.

If you favorite herbs aren't included in this recipe, you can substitute them for the rosemary, oregano, and/or sage. Some worth a try are basil, tarragon and parsley.


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  2. what a delicious recipe looks great