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    You are in: Home / Recipes / Herbed Chicken Recipe
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    Herbed Chicken

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Starweaver's Note:

    Don't let the super simplicity of this recipe fool you. The end result is awesomely rich, melt in your mouth, chicken. I usually serve with a side of rice or angel hair pasta and a veggie. You should have enough butter sauce after cooking for dipping, so if you are cooking more chicken you might want to double the butter sauce.

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    Units: US | Metric


    1. 1
      Place chicken in shallow baking dish.
    2. 2
      Combine butter and seasonings, mixing well, pour over chicken.
    3. 3
      Bake at 325°F for 45 minutes to 1 hours.

    Ratings & Reviews:

    • on September 27, 2011


      I really liked the spices on this chicken. My only problem was that it cooked too long so it was very dry. I followed the recipe, even though I normally cook the boneless breasts only 20 minutes on 350, so I thought the lower temp was the reason to cook longer. Anyway, I'll keep making this because of the spice mixture. Made for Zaar Healthy Cooking Tag Game 2011.

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    • on March 22, 2009


      Loads of flavor, tender, and uber-rich! Even my picky eater enjoyed this chicken. It came together so easily and left me plenty of time to prepare some rice and a vegetable. It is also a dish that I could combine in the morning and leave in the fridge for my teens to cook on the evenings that I work. What more could I ask for - simple and delicious! Thanks Starweaver. (Made for Pick-a-Chef, Spring 2009).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Herbed Chicken

    Serving Size: 1 (242 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.5
    Calories from Fat 156
    Total Fat 17.4 g
    Saturated Fat 8.5 g
    Cholesterol 175.7 mg
    Sodium 655.7 mg
    Total Carbohydrate 0.2 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 48.3 g

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