Herb-Crusted Chicken Breasts

This delicious recipe just couldn’t be simpler. From the American Heart Association’s Around the World Cookbook, “Most people think of marinating as immersing a food in a seasoned liquid, but this marinade is rubbed on, for a more intense flavor.”

Serves 6.

SODIUM CONTENT: 57 mg per serving


6 boneless, skinless chicken breasts
1 T. fresh lemon juice
1 t. dried oregano, crumbled
1 t. dried rosemary, crushed
1 t. dried sage, crumbled
1/4 t. freshly ground black pepper


Lightly oil a small roasting pan or baking dish just large enough to hold breasts. Rinse chicken and pat dry, then arrrange in pan and set aside.

Combine remaining ingredients EXCEPT PEPPER in a small bowl. Divide mixture equally amongst breasts and rub well onto each. Sprinkle with pepper. Refrigerate, covered, overnight.

Preheat oven to 350 degrees. Uncover pan and place on on middle rack in oven. Bake uncovered 35-40 minutes, until juices run clear when breasts are pierced with a knife. Remove from oven and serve immediately.

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