Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted butter or margarine 1/4 ts Sage; ground dried
1 tb Onion; finely grated 1/8 ts Marjoram leaves; dried
1 Cl Garlic; crushed ds Hot red pepper sauce
1 ts Thyme leaves; dried 4 (5 oz ea) chicken breast
1/2 ts Salt and pepper -- halves, skinned boned
1/2 ts Rosemary leaves; dried 2 tb Parsley; minced

Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4

Preparation Time: 0:30

1. Heat the oven to 425 F. In a shallow baking dish, combine the
butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram,
and red pepper sauce. Add the chicken and turn to coat. Tuck the
edges of each breast under, forming a rectangular shape about 1 1/2
inches thick.

2. Bake, uncovered, basting frequently with the pan juices, for 14
mins or just until the juices run clear when the chicken is pricked
with a fork. Transfer to a warm serving platter, spoon over the pan
juices, and sprinkle with the parsley. Serve with wild rice. Makes 4
servings.

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