Cassie’s Ruminations

Herbed Chicken

Another of the chicken recipes adapted from this month’s Cooking Light. I made enough for the two of us, and altered the herbs to suit us. This was pretty tasty and nice and fast for a weeknight.

Herbed Chicken
Serves 2

2 skinless boneless chicken breast halves (about 1 lb)

For the marinade:
4 sprigs fresh rosemary
8 sprigs fresh thyme
4 sprigs fresh sage
2 cloves garlic
1 tbsp olive oil

Strip the leaves from the herb stems and place the leaves, garlic, and olive oil into a small food processor or blender and chop finely. Place the chicken into a zip top bag, add the marinade, and turn to coat well. Seal the bag and refrigerate for 2 hours. Remove the bag from the fridge and let sit on the counter for 10 minutes to come closer to room temperature.

Heat a grill pan over medium heat, and, when hot, add the herb coated chicken. Grill for 6-8 minutes or until nicely browned and cooked through. Serve warm.