Herb & Garlic Baked Chicken
from https://www.heartuk.org.uk/

FMM: I fried this in olive oil in a frying pan as did not want to heat up the kitchen. Used 1 - 2 tablospoons for 1 chicken boneless breast because I was also heating up rice. I slit the chicken as described and stuffed with minced garlic, then fresh chives and parsley. I sprinkled the chicken w/ salt and pepper. I got the pan and oil hot and added the chicken to brown the bottom, then turned the heat down and covered the pan with a lid so the chicken would cook through. It took 10 - 12 minutes per side. Very tasty. It could use a marinade. Be careful not to overcook it.

4 skinless chicken breasts, trimmed of all fat
A handful of chopped herbs such as tarragon, sage, parsley
3 garlic cloves crushed
Oil and water spray

The combination of herbs and garlic mean you don’t need to add salt for flavourful, perfectly cooked chicken. [I added salt anyway]

Combine the garlic and herbs together.

Make 3-4 shallow cuts in across the chicken breasts. Stuff with the garlic and herb mixture.

Spray a baking tray with the oil and water spray. Add the chicken and spray again.

Lightly cover with foil to stop it burning or drying out in the oven.

Cook for 30 minutes at 200C/400F/Gas 6 or until the juices run clear when a skewer is poked into the chicken.

Serves 4