Recipe by MPS Michigan
An easy flavorful way to prepare skinless, boneless chicken breast. The key to chicken breast cooking is to never overcook. I always check for doneness by cutting the breast in half to check for pink.
Top Review by The Enchantress
This dish was awful. I followed the directions and didn't change anything. I like to use the original directions the first time I make a dish so I know how it is supposed to taste, then I can change it to more of my liking. I won't be trying this dish again, I was put off by my FIRST BITE that much. It was extremely salty and had way to much garlic. There was not really any other taste other than that, every other flavor was over-powered. Nobody in the house like it but we all ate it after we scraped off the coating. Even after that it was still bad. The only reason we ate this was because there was nothing else. The two good things were that the chicken was moist and it was very easy to make.
- 2 whole boneless skinless chicken breasts
- 4 tablespoons dried onion flakes
- 4 garlic cloves, crushed (I use minced garlic from the jar)
- 1 1⁄2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1⁄2 teaspoon rubbed sage
- 1⁄2 teaspoon dried marjoram
- 1⁄4 cup water
- 1 dash hot sauce (optional)
Directions See How It's Made
- Pound chicken breast between 2 pieces of plastic wrap.
- In a bowl, combine water, onion flakes, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and hot sauce.
- Dip chicken in sauce, coating all sides.
- Spray baking pan with cooking spray.
- Place chicken in pan.
- Bake at 350 degree oven for 10-20 minutes or until chicken is no longer pink.