Fresh Herb Crusted Roast Chicken Breasts

Want dinner on the table in just over half hour? I came up with this recipe when I had chicken breasts and not a lot of other stuff in my cupboard. I used bone-in breasts that were already split open, so I stuffed my breasts with the mixture, but it is not absolutely necessary. This recipe calls for FRESH herbs, not dried. Here I used parsley but you can use any fresh herb of your choice. Rosemary, basil, cilantro, parsley, dill, or any other you can think of!

• Ready In: 35 mins
• Serves: 2-3
• Yields: 2-3 chicken breasts

Ingredients

• 2 -3  chicken breasts (bone in, or out works fine)
• 2  tablespoons olive oil
• 1⁄2 tablespoon apple cider vinegar
• 1  teaspoon Worcestershire sauce
• 1  cup fresh parsley, minced (or any other fresh herb, see above for options)
• 2  garlic cloves, minced
• 1  teaspoon chili powder
• 1  teaspoon red pepper flakes
•  salt and pepper (to taste)

Directions

1. Preheat oven to 400 degrees.
2. Wash and dry chicken breasts. If desired, split chicken breasts so you can stuff herb mixture inside. This is not necessary, but is a great option! Set chicken on a baking sheet lined with foil for easy clean up. Set aside.
3. In a small bowl, add olive oil, vinegar and worcestershire sauce. Stir to combine.
4. Add to the bowl minced parsley, garlic, chili powder, and red pepper flakes. Stir everything together and mix well.
5. Sprinkle chicken with salt and pepper.
6. Stuff chicken breasts (if doing so) with 1 tablespoon or so of the mixture for each breast.
7. For the remaining herb mixture, use a fork or spoon and spread all on top of the chicken breasts, as evenly as possible.
8. Bake in a 400 degree oven for 30 minutes or until chicken is done and no longer pink inside.
9. Make sure you let chicken rest at room temp 15 minutes before eating, as moisture needs to redistribute.