Recipe: Baked Herb Chicken Breasts (using lemon and white wine)

BAKED HERB CHICKEN BREASTS

4 boneless, skinless, chicken breast halves
2 teaspoons olive oil
6 tablespoons white wine
1/4 cup fresh lemon juice
2 teaspoons crushed dried tarragon
2 teaspoons crushed dried basil
1 teaspoon hot red pepper flakes

Position a rack at the center of the oven and preheat to 350 degrees F.

Pat the chicken dry using paper towels. Place the chicken between a double thickness of waxed paper and using a kitchen mallet, pound to a thickness of 1/4-inch. Brush each chicken breast lightly with olive oil. Place the chicken into a shallow baking pan in a single layer.

In a small bowl, combine the wine, lemon juice, tarragon, basil, and red pepper flakes and pour this mixture over the chicken. Turn several times to coat.

Cover and bake until the chicken is fork tender cooked through, 25 to 30 minutes. Remove from the oven and serve hot.

Makes 4 servings
Source: 2001 Chicken Recipes by Gregg R. Gillespie