One day, I'd like to have my own herb garden. Heck, I'd love a vegetable garden too. There's just something so appealing about being able to do all that yourself. Weird, I had never thought of myself as one of those people who'd be drawn to "living off the land", but then again I never thought I wouldn't want to eat McDonald's (turns out...once you go without for awhile...your body won't allow that sort of atrocity to enter it again. It gets P.O.'d at you. Weird, huh?) Anyway, this week's Holiday Recipe Exchange asked for a recipe with fresh herbs, and really-this is the only recipe I've ever used FRESH herbs in, so perfect! I know, another chicken recipe. Get used to it-I'm picky and chicken is easier to make and more versatile than beef so just deal with it *harumph*...
Sorry...I'm sensitive about my picky-ness. Let's not fight. Let's just eat chicken, k?
Note: This recipe can totally be played with. Put different stuff in there, season it different. Go nuts. I intend to.
- 1 lb. boneless, skinless chicken breasts (about 3)
- 1 tbsp. olive oil
- 1 shallot, finely sliced (I'm still not 100% sure what 1 shallot is or how much you are supposed to peel them? They're confusing. I just guessed.)
- 1 sprig fresh thyme
- 2 sprigs fresh tarragon
- Place a LARGE sheet of parchment paper (large enough that you can fold both sides completely over it and then some) on a baking pan. Place chicken in the center of the parchment paper.
- Drizzle chicken with olive oil and season with S&P. Sprinkle with shallots and arrange the thyme and tarragon on top.
- Fold one side of paper over the top of the chicken and rolls the edges to create a pouch.
- Bake in an oven preheated to 350 degrees for 25-30 minutes.
|There it is in it's cute little pouch.|
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.
To view my other Holiday Recipe Exchange posts you can view Week One Parts 1 and 2, Week 3, and Week 6.