Herbal Gourmet Recipe for March 2005

03/12/2005
Roasted Rosemary/Oregano Chicken

Coat the bottom of a Pyrex serving pan with olive oil.

Place thawed chicken breasts in uncovered pan, splash with red wine.

Sprinkle freshly chopped rosemary and oregano leaves over the chicken, bake at 300 degrees for one hour, turning chicken over every 15 minutes.

Switch to low roasting temperature for 5 minutes, or until upper part of chicken begins to brown.

Flip chicken breasts over, and roast for five more minutes, or until the chicken begins to brown.

Note: freshly chopped potatoes or rice baked in the pan with the chicken will make a tasty side dish.