Baked Herbed Chicken1 pound boneless skinned chicken breasts2 teaspoons virgin olive oil 6 tablespoons dry white wine 1/4 cup fresh lemon juice 2 teaspoons dried leaf tarragon 2 teaspoons dried leaf basil 1/2 teaspoon hot red pepper flakes Trim any fat from chicken breasts and pound lightly between two sheets of waxed paper to flatten. Coat with olive oil and place in a baking dish. Add wine, lemon juice, herbs and pepper flakes, turning chicken to coat both sides. To Freeze: Freeze in oven-ready baking dish. To Reheat: Bake at 350 degrees for 25 - 30 minutes from defrost, or until chicken is done. Triple time for frozen. |