Louisiana Chicken
INGREDIENTS:
2 tb Unsalted butter or margarine 1/4 ts Sage; ground dried
1 tb Onion; finely grated 1/8 ts Marjoram leaves; dried
1 Cl Garlic; crushed ds Hot red pepper sauce
1 ts Thyme leaves; dried 4 (5 oz ea) chicken breast
1/2 ts Salt and pepper -- halves, skinned & boned
1/2 ts Rosemary leaves; dried 2 tb Parsley; minced
2 tb Unsalted butter or margarine 1/4 ts Sage; ground dried
1 tb Onion; finely grated 1/8 ts Marjoram leaves; dried
1 Cl Garlic; crushed ds Hot red pepper sauce
1 ts Thyme leaves; dried 4 (5 oz ea) chicken breast
1/2 ts Salt and pepper -- halves, skinned & boned
1/2 ts Rosemary leaves; dried 2 tb 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 1 1/2 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.
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 1 1/2 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.