Recipe: Herb-Crusted Chicken Breasts (baked)

HERB-CRUSTED CHICKEN BREASTS

"Basil or tarragon make a nice addition to the dry marinade used here. For even more flavor, marinate the chicken overnight."

Vegetable oil spray
6 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat removed
1 tablespoon fresh lemon juice
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano, crumbled
1 teaspoon dried sage, crumbled
1/4 teaspoon cracked black pepper

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

Rinse chicken and pat dry with paper towels. Arrange chicken in prepared pan.

Combine remaining ingredients except pepper and rub well on each breast. Sprinkle with pepper. Refrigerate, covered, for at least 1 hour or up to overnight.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Bake the chicken, uncovered, for 35 to 40 minutes, or until juices run clear when breasts are pierced with a knife. Serve with pan juices.

Makes 6 servings

Nutritional analysis/per serving: 134 calories, 25g protein, 0g carbohydrates, 62mg cholesterol, 57mg sodium, 3g total fat, 1g saturated fat, 1g polyunsaturated fat, 1g monounsaturated fat.

Source: the American Heart Association's Around the World Cookbook: Low-Fat Recipes with International Flavor