Herbed Chicken Breasts

Herbed Chicken Breasts

3 tablespoons plus 1 ½ teaspoons butter or margarine, melted
1 tablespoon grated onion
1 large clove garlic, crushed
½ teaspoon dried whole rosemary
¼ teaspoon rubbed sage
1/8 teaspoon dried whole marjoram
1/8 teaspoon hot sauce
1 teaspoon dried whole thyme
½ teaspoon salt
½ teaspoon pepper
4 large chicken breast halves, boned
1 tablespoon plus 1 ½ teaspoons chopped fresh parsley (optional)

Combine melted butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and hot sauce in a small bowl, stirring well.

Dip each chicken breast half in sauce, coating well.

Tuck edges of chicken breasts under; place chicken, skin side up, in a greased 8-inch square baking dish.

Bake at 425º for 20 minutes or until chicken is done, basting occasionally with sauce.

Garnish with fresh parsley, if desired.

Yield: 4 servings.