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Herb & Garlic Chicken Breasts with
Corn and Pepper Salsa

4 chicken breast -- boneless, skinless
1/4 cup Meyer Lemon Olive Oil
4 large garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 tablespoon fresh thyme
1/2 tablespoon fresh oregano
Corn and Pepper Salsa
salt and pepper -- to taste

Preheat oven to 400 degrees.

Place Chicken breasts on Silpat and Baking sheet with a rim. Sprinkle Chicken with Kosher Salt.

Cut Garlic cloves, then mash with salt in Pestle & Mortar. Add Herbs and Oil. Pour Mixture over Chicken, or insert in pockets of chicken.

Roast for about 30 minutes or until done. Serve with Corn and Pepper Salsa on top.

Please note regarding baking recipes: not many of my instructions call for "greasing the pan" or using non-stick spray. The Silpat and Silicone Bakeware which I use do not require additional grease. If you're using a traditional baking pan or sheet, you must either apply butter or spray with non-stick spray. Please contact me with any questions.