Recipe by CHRISTYJ
"Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat."
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dried rosemary, crushed
ground black pepper
hot pepper sauce
bone-in chicken breast halves, with skin
1 1/2 tablespoons
chopped fresh parsley
This is probably the best basic chicken recipe I have ever tried. If you don't have all the dried spices it calls for, reach over to that spice rack and substitute! I've used all sorts of herbs from my spice rack and everytime the end product is wonderful. It works equally well with bonelss skinless breasts.
I made this for dinner using bone in, skin on breasts and thighs. I doubled the basting sauce ingredients and allowed the coated chicken to marinade for about 45 minutes. The chicken was moist and my husband and children said it was 'good.' The chicken did not really have much in the way of flavor; I was expecting a lot more, and as one reviewer said it was just sort of 'blah.' Not a bad recipe, just not for us.
I made this chicken this weekend and my daughter said it should be called "Kick-butt" chicken. My family loved it. I put the chicken and the sauce in a plastic bag and left it in the fridge all day and baked it that evening. I did baste it and that kept it very moist. I would recommend using chicken with skin on (even though I usually don't bake with the skin on) because the pieces with skin on seemed moister than the pieces without. I didn't have any hot sauce and it was still great. So were the leftovers. Oh, and I took the cover off the last 15 or 20 minutes and it was an appetizing golden brown color. Excellent.
Amazing! I have made this many times and really look forward to it. I always make the following tweaks: Double the marinade, use 1 teaspoon of Aleppo pepper instead of the hot sauce, cook for 45 minutes and baste every 15 minutes and add 1 cup of chicken broth.
An easy, delicious recipe. Even my picky eaters love it so I make this often. This smells so good when it's cooking. I omit the hot sauce and substitute dried parsley for fresh. I frequently make this with boneless, skinless chicken cooking it at 375 degrees covered for 20 minutes and then uncovered for 20 minutes. Make sure to baste occasionally. Comes out very moist and tasty.
This was very good. I used boneless, skinless breasts and didn't bother with basting while cooking. Also left out parsley and hot sauce as I did not have them. Will make again!
this chicken is amazing and i make this all the time, it beats any restaurant chicken there is by a long shot! add cut up potatoes and mushrooms tossed in a doubled recipe of the herb mixture. it makes a complete & tasty meal!
This is SO yummy!! My whole family loved it. The 2nd time I made it I doubled the recipe and added potatoes. Perfect! I also made 5 ziplock bags with the seasoning, so now I just have to add the garlic and tabasco sauce, mix it with the oil and put it on the chicken and potatoes. Great for a night that I don't want to cook!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Breasts With Herb Basting Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 197
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