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Rachael Ray's 30-Minute Healthy Recipes

Easy Herb Chicken Breasts


* 4 boneless skinless chicken breasts
* 6 tablespoons dried herbs (use a combination of any of your favorites; oregano, cilantro, thyme, parsley, basil, etc. It's a good time to use up all those partial containers of herbs before buying more!)
* 1 clove garlic, diced or crushed
* 1 teaspoon Dijon (or any spicy) mustard
* 1 tablespoon olive oil
* salt and freshly ground black pepper to taste


1. In bowl whisk together all ingredients (except chicken) until blended very well.
2. Pour mixture into large plastic food bag, add chicken breasts and seal bag.
3. Place in refrigerator for at least 30 minutes.
4. Remove chicken from bag and place marinated chicken breasts in baking pan lightly sprayed with cooking spray. Bake in 300 degree oven for 35 to 40 minutes until golden brown and cooked through completely.
5. If you don't want to heat up your oven, this works equally as well on the stove top or grill.

Stove top Cooking Directions: Heat a small amount of oil in a large heavy skillet over medium-high heat. Add chicken, turning once or twice, until browned, about 4 to 5 minutes per side depending on the size of the chicken breasts.


Everyone loves a "use it up" recipe. The trick is to not tell anyone that's what you did. One thing though... be sure you're not using "outdated" herbs! (I write the month and year on the container when I buy a dried herb.) It's just fun to find something to do with that dried cilantro you bought for a special recipe and can't think what to do with the rest.

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