Thursday, April 2, 2009

Herb Chicken

6 Boneless skinless chicken breasts
¾ Cup butter
1 cup grated parmesan cheese
2 cloves garlic, minced
¼ Cup fresh chopped parsley
1 Cup herb-seasoned stuffing mix
¼ tsp. dried sage
¼ tsp. dried thyme

Rinse the chicken breasts and pat with paper towels to remove moisture. In a small bowl combine all ingredients except chicken. Stir together until well blended. Place each chick breast in herb mixture and pat it on to form a crust on both sides. Place in a 9x13 and bake for 45 mins at 325.

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