How to Make Herb Encrusted Baked Bone Less Chicken Breast

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By sophia1972
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Herb Encrusted Chicken Breast

I'm a busy mother of a 2 year and don't really have the luxury of being in the kitchen for a long period of time. I originally used this recipe on our Thanksgiving day turkey and decided that I was going to try it on chicken breasts. It turned out great. The chicken breats are usually very juicy. This article will teach you how to make the best herb encrusted chicken breast.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

4-6 Pieces Boneless Chicken Breast
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Dried Rosemary
1/2 Teaspoon Dried Sage
1/2 Fresh or Dried Thyme
1/2 Teaspoon Parsley
2 Cups Guinness of Labatt Light Beer
Thermometer
Turkey Baster

Step 1

Pre-heat oven to 325 Degrees
De-thaw and clean boneless chicken breast.
Step 2

Seasoned Chicken With Guiness

Place chicken in a baking dish and season. I usually season both sides of the chicken for best flavor.
Both Sides of Chicken
Salt
Pepper
Rosemary
Sage
Thyme
Parsley
Step 3

Finished Product

After both sides of the chicken has been seasoned.
Pour the beer in between the chicken breasts so that you don't get rid of the seasoning that's on the chicken.

Bake Chicken at 325 degree for 1 1/2 hour or until internal temperature OF 170 degrees and golden color is reached.

Tips & Warnings

I love the flavor of certain herbs and will sometimes go heavy on the rosemary, it gives the chicken a great flavor
Be sure to baste the chicken several times while its baking so that it gets that golden brown color.
You might have some extra liquid left after the chicken has finished baking. You can pour it off or you can turn your temperature down to 275 so that the extra liquid evaporates
For best result bake chicken slow and low
Please wash hand carefully when handling poultry
Chicken must be baked until an internal temperature of 170 degrees is reached.