April Recipe - Herb-Crusted Chicken Breasts


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Herb-Crusted Chicken Breasts




  • 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 cracked black peppers garlic



Using vegetable oil spray, lightly spray a small roasting pan or casserole dish just large enough to hold breasts.
Rinse chicken and pat dry with paper towels.
Arrange chicken in pan.
Combine remaining ingredients except pepper and rub well on each breast.
Sprinkle with pepper.
Refrigerate, covered, for at least 1 hour. For even more flavor, marinate overnight.
Preheat oven to 350 degrees.
Bake chicken, uncovered, for 35-40 minutes, or until juices run clear when breasts are pierced with a knife.
Serve with any pan juices.



Serves 6: 1 breast half per serving

  • Calories: 134
  • Protein: 25 g
  • Carbohydrates:0 g
  • Cholesterol: 62 mg
  • Sodium: 57 mg
  • Total fat: 3 g - Saturated 1 g - Polyunsaturated 1 g - Monosaturated 1 g