So…..I tried this recipe and it was a fail.
I didn’t have the time to cook it low and slow like the recipe says to so I cooked it at 350 F instead. The edges of the chicken burned and it just was not good at all. I guess that’s what I get for not following directions.
A little while after that fiasco I did my own take on it using boneless skinless chicken breasts.
Instead of making the herb butter, I took all of those ingredients and put them right on the chicken. I didn’t have anymore fresh garlic so I added some garlic powder and sliced some onions to put on top too. Then I dropped slices of butter all around the pan and baked it at 350 for about 30-35 minutes.
This time it was delicious. Super moist and great flavor. Maybe I’ll give this ago another time and do it the right way.
P.S. I think that this herb butter would be great on some homemade Texas toast or in pasta.
- 3 Tbsp room temperature butter
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- Freshly cracked pepper
- 2 split chicken breasts
Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).