In addition to the Salmon served at our dinner party last weekend, I made roast chicken breasts. I kept them extremely healthy, yet very flavorful and moist by coating them with a crust of herbs and roasting them in a foil packet. The chicken was delicious with the herbs, or topped with some of the Bacon-Pomegranate Jus in the previous post.
Herb Roasted Chicken Breasts
2 lbs. boneless, skinless chicken breasts
1 tbsp. EVOO
1 tbsp. softened butter
2 garlic cloves
1/4 cup fresh tarragon
1/2 cup fresh parsley
Salt and pepper
Preheat oven to 400 degrees.
Place a large strip of aluminum foil on a baking sheet.
Spray with nonstick spray, place chicken breasts on foil.
In a food processor or blender, pulse EVOO, butter, garlic, tarragon, parsley, salt and pepper until it becomes a paste.
Slather on chicken evenly.
Take opposite ends of the foil, fold over to seal a few times.
Fold the sides up to seal.
Bake for 30-40 minutes, depending on size of chicken breasts.
Remove from the oven, rest for 10 minutes before slicing.