Herb-Roasted Chicken Breasts
By: Anonymous
Published: Monday, November 30, 2009 - 1:55pm

Ingredients




3 Garlic cloves, diced/mashed, (or 1 Tb. frozen minced, defrosted)
1 teaspoon Dried rosemary
1 teaspoon Dried thyme
6 lrg Chicken breast halves
2 tablespoons Olive oil, up to 3
 cup Dry white wine

Preparation

1 Stuart just asked about chicken breasts and these are in the oven as we speak. They call for the breasts w/bone and skin but I use the bones/skinned breasts as they come packaged (in Israel) and it's fine. It's pretty low-fat too. You'll need an oven plus a broiler/grill. 2 (N.B. I don't particularly like rosemary so tried this batch w/a combination of garlic-parsley-oregano-basil-thyme; I think you can be creative re: spices) 3 Oven to 375 Arrange chicken in roasting pan. Sprinkle w/salt/pepper. 4 Combine garlic w/spices in bowl. Rub mixture over breasts. Drizzle olive oil over chicken. Pour wine into bottom of pan. Bake until just cooked through, about 30 mins. Turn on broiler; remove chicken from juices; reserve. Broil until skin browns (or 4 mins if using chicken w/o skin). 5 Serve warm w/juices poured over. Enjoy and shana tovah!