Recipe: Nancy's Favorite Herbed Chicken Breasts

MY FAVORITE HERBED CHICKEN BREASTS

4 large skinless, boneless chicken breast halves
1 tablespoon light flavored olive oil or canola oil
1 clove fresh garlic, minced
2 teaspoons fresh thyme leaves
2 teaspoons chopped, fresh marjoram
2 teaspoons chopped fresh rosemary leaves
2 large chopped fresh sage leaves
2 tablespoons chopped fresh parsley, divided use
Mango salsa (optional, for serving)

Remove chicken breasts from package; rinse and pat dry, then place in a heavy-duty gallon-size plastic freezer lock bag. Put oil and garlic into bag with the chicken. Close bag and lightly knead to distribute the oil and garlic over the chicken breasts. Open the bag and add all the chopped fresh herbs, except for 1 tablespoon of chopped parsley which you will reserve to use as a garnish. Close bag and gently knead to distribute herbs evenly among the chicken breasts. Refrigerate 30 minutes for flavors to blend.

Remove chicken breasts from the plastic bag keeping as much of the herb mixture covering the meat as possible. Cook the chicken breasts outdoors on a barbecue grill or in the kitchen using a health grill pan or a saute skillet lightly sprayed with a vegetable cooking spray. Cook over a medium heat. Don't use too high of a cooking temperature. The chicken should be nicely browned when it is done cooking, but you don't want the herbs to burn. When done cooking, remove to a small warm platter or plate and sprinkle tops with reserved chopped parsley.

This is good served with a simple fresh mango salsa.

Makes 4 servings
From: Nancy/CA