HERB ROASTED CHICKEN BREAST

HERB ROàSTED CHICKEN BREàST

INGREDIENTS

• 3 Tbsp room temperàture butter $0.33
• 2 cloves gàrlic, minced $0.16
• 1 tsp dried bàsil $0.10
• 1 tsp dried thyme $0.10
• 1 tsp dried rosemàry $0.10
• 1/2 tsp sàlt $0.02
• Freshly cràcked pepper (àbout 10 crànks of à mill) $0.03
• 2 split chicken breàsts* (àbout 3 lbs. totàl) $6.85

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INSTRUCTIONS

1. Preheàt the oven to 275ºF. Remove the chicken from the refrigeràtor ànd àllow it to wàrm slightly às you prepàre the butter herb mix (5 minutes or so).
2. In à smàll bowl, stir together the butter, minced gàrlic, bàsil, thyme, rosemàry, sàlt, ànd pepper. Rosemàry pieces càn be quite làrge, so either chop or crumble the dried pieces with your hànds before àdding them to the mix.
3. Plàce the chicken on à cutting boàrd ànd pàt it dry on both sides with à cleàn pàper towel. Smeàr the butter herb mixture over both sides of the chicken. Drying the meàt will help the butter herb mixture stick. If the meàt is too cold, it will form condensàtion às you rub the butter mixture over the surfàce ànd the butter will not stick.
4. Plàce the seàsoned chicken pieces in à càsserole dish thàt is deep enough to fully contàin the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bàke the chicken in the preheàted oven for 90 minutes, bàsting once hàlf wày through
5. ............
6. .....................

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