Chicken with Lemon and Herbs

Chicken with Lemon and Herbs

Foil packet cooking in the oven.  So aromatic!  Easy, and Tommy likes this.  It is from the Silver Palette Cookbook.  You can get the packets ready ahead of time and keep in the fridge until dinnertime. 

1 C chopped fresh herbs (mint, dill, parsley) in about equal proportions

2 cloves garlic, minced

6 boned chicken breast halves, skinned and slightly flattened

salt and pepper

2 lemons

4 T butter

1.  Preheat oven to 350.  
2.  Mix herbs and garlic in small bowl.  
3.  Arrange each chicken bread on a large piece of foil.  Sprinkle with salt and pepper, then herbs mixture. 
4.  Slice lemons and arrange over each breast.  Dot with butter and seal the packets.
5.  Set packets on a baking sheet, and bake for 30 minutes. 

Really nice served over rice to catch the juices.