This will definitely be on my rotation! I tend to stay away from baked chicken dishes as they're always bland, dry or both. This recipe is the antidote to those problems. The skinless, boneless chicken breasts were moist and delicious. Definitely consider doubling the recipe -- so glad I did. I didn't have marjoram so used basil instead and added parsley to the mixture instead of as a topping. I also used 5 cloves of garlic ( love garlic!) and 1/4 cup of diced onions. In addition, I mixed together 1/4 cup of Sauvignon Blanc (it was already opened), 1 tablespoon of fresh lemon juice and 1/4 cup of diced onion (onion fan here). I spread 2 tablespoons of the wine mixture on the baking pan before adding the herbed chicken breasts then poured the remaining wine mixture over the chicken. Baked for 20 minutes with the foil on then 20 minutes with it off followed by 3 minutes under the broiler made the perfect chicken!
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This will definitely be on my rotation! I tend to stay away from baked chicken dishes as...