For a great presentation, serve over rosemary and thyme branches.
Serves 4
(1 pieces each)
after an hour...
preheat oven to 375F (190C)
4 organic chicken breast
ground black pepper
1 cup (200 g) flat-leaf parsley leaves or dry 1/2 cup (100 g) dry
2 Tbs. (30 g) or 2 tsp. (10 g) dry, each: marjoram (leaves), sage, chopped chives, thyme (leaves)
2 shallots, peeled and chopped
8 garlic cloves
1 Tbs. (15 ml) each: Dijon mustard and organic lemon zest
1/4 cup (6o ml) olive oil
cooked rice, couscous (not gluten-free), gluten-free pilaf, etc.
1. Slice the chicken breast to open as a book but do not cut all the way through.
2. Lightly pound to make thinner pieces.
3. Combine the remaining ingredients in a bowl and processor in a blender until coarsely chopped.
4. Spread the herb paste on on top and inside the chicken.
5. Close the pieces and use a toot pick to seal it.
6. Refrigerate for a hour.
7. Bake uncovered for 35 minutes or until the inside the meat is not pink.
8. Serve with rice or one of the other grains.
