herbed chicken breast

This was a new way of doing chicken for me - 12 of 50. It was good the next day cut into thin slices and put on a sandwich.

4 chicken breasts

3 tablespoons olive oil
1 tablespoon chopped onion
1 clove garlic
1/2 tsp rosemary
1/2 tsp salt
1/2 tsp pepper
1/4 tsp sage
1/4 tsp marjoram
a few drops of hot sauce (I used a little bit of red chili flakes for the hotness since I didn't have any hot sauce)

Combine all of the ingredients in a large bowl. Stab the chicken breasts with a fork so the marinade can get into the meat a bit deeper. Coat the chicken with the olive oil marinade - you can let it sit for an hour or 2 (or the whole day while you're at work - it doesn't much matter), or you can cook it right away. It's up to you and your time frame.

Bake at 425 for 35-45 minutes.

The chicken I used was very thick so I doubled the marinade and had to bake them a little longer to get them cooked all the way through.

When done, sprinkle with parsley. We served it with plain pasta (with olive oil, parmesan cheese, and parsley on it) and steamed broccoli.