Did you know that there’s a website called Daysoftheyear.com? It’s one of my favorite things to check out. I really enjoy learning new things, and I’m sure you do too, so every once in a while, I’ll share some of the “holidays” that they have with you. Today is “More Herbs, Less Salt” day.
More Herbs, Less Salt
In anticipation of More Herbs, Less Salt day (and Chicken month!) I made some of the most delicious chicken that I have ever cooked last night. I got the recipe from my Pillsbury Cookbook, but I made some adjustments to my liking, so I will be sharing what I did with you, instead of their recipe.
- 3 cloves of finely chopped garlic
- 1 tablespoon of dried basil leaves
- 1/2 teaspoon of pepper
- 1 tablespoon of lemon juice
- 2 tablespoons of olive oil
- 4 boneless skinless chicken breasts
Step By Step
- In shallow dish or pie pan, mix garlic, basil, pepper, lemon juice and 1 tablespoon of the oil. Coat chicken with garlic-basil mixture.
- In 10-inch skillet, heat remaining tablespoon oil over medium heat. Add chicken; cook about 5 minutes on each side or until browned.
- Reduce heat to medium-low; cover and cook 10 to 15 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F).
This was honestly the most delicious and moist chicken that I have ever eaten. I expected it to be dry, having been cooked in the skillet, but it was far from it. I hope you all will give it a try.
More ideas of More Herbs, Less Salt…
What are your ideas for using more herbs and less salt? I would love to hear them! Please comment here or email me the recipe at email@example.com. I can’t wait to hear from you!!!