Rosemary Chicken

Baked chicken breasts fragrant with fresh herbs and lemon can be cut into cubes and refrigerated. Use for meals ahead in salads, pasta dishes, stir-fry or just cold on the side.

rosemary chicken

bit of butter

2 boneless, skinless chicken breast halves

1 TBSP olive oil

juice and zest of 1/3 lemon

1 clove garlic

2 sage leaves

rosemary

pinch of salt and pepper

Preheat the oven to 350 degrees F. Butter a small baking dish. Pat the chicken dry with a paper towel and place in the dish. Combine the oil, lemon juice and zest in a little bowl. Mash peeled garlic with a fork, finely mince a couple fresh sage leaves and fresh rosemary needles- enough to make about a teaspoon. Add these to the bowl with a pinch of salt and pepper. Whisk and pour over the chicken. Flip the chicken a few times to coat it well. Bake for 20 minutes, flip the chicken and bake an additional 15 minutes for a total of 35 minutes. Let stand a few minutes before slicing or cutting into cubes.

Notes: Fresh parsley is a good substitute for either herb.