Garlic Herb Chicken Breast
What you will need
2 tsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
4 cloves Garlic
1/4 cup (60 ml) water or chicken broth
1/4 cup (60 ml) unsalted butter, melted
1.5 lb (700g) boneless skinless chicken breasts
1 lb (.5 kg) vegetables(Nutritional facts 322 calories, 28.6 g fat, 5.84 g carbohydrates, 10.65 g protein, 83 mg cholesterol, 75 mg sodium)
How to cook
Crush the garlic however you like. I like to use a microplane if I'm in a hurry, or just crush it with the side of my knife like in the recipe below.
Combine all of the ingredients in a small bowl.
Just whisk it all up with a fork.
Pour the mixture over the chicken breast to coat both sides.
Might as well roast some vegetables while we're at it. I used boiled potatoes. Broccoli or cauliflower would work well without boiling ahead. More delicate vegetable like green beans can be added in the last 10 minutes of cooking.
Preheat to 400ºF
Bake for 15 minutes. Flip the chicken breasts over. Bake 15 minutes longer.
You don't have to slice it to serve, but it looks nice.