"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pan Grilled Herb Chicken Recipe

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This recipe for Pan Grilled Herb Chicken, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. fresh thyme, chopped
2 T. fresh oregano, chopped
2 T. fresh basil, chopped
3 T. olive oil
1/2 tsp. coarse salt
1/4 tsp. fresh ground pepper
4 boneless, skinnless chicken breasts
4 sprigs fresh rosemary

Directions:
Directions:
Combine all herbs (except rosemary) with oil, salt and pepper. Place herb mixture and chicken breasts in a sealable plastic bag and marinate in refrigerator for at least 30 minutes. Heat a nonstick ribbed grill pan over medium high heat. Place rosemary sprigs on pan and then chicken and herb marinate on top of sprigs. Cook chicken until brown and crispy, about four or five minutes each side. Discard rosemary sprigs.

 

 

 

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