Herb-Crusted Chicken Breasts
Prep time – 5 minutes
Pre-heat oven to 450.
Use a large flat cooking tray. Cover the tray with tin foil. If cooking tray does not have sides, fold the foil up along each of its edges to create sides (to avoid leaking.)
Place chicken breasts, skin side up, on tin foil. Sprinkle Lawry’s Salt on breasts. Cover the skin fully in one thin layer of salt, so breasts appear to have an even hue the color of the salt. Cover breasts with the tarragon. Use a generous amount for full coverage. Grind fresh pepper over breasts to taste.
Bake at 425-450 until finished.
(If you’d like, 5 minutes before they are done you can
lift them and add Tarragon and Lawry’s Salt to their bottoms.)
The top should be dark and crispy and the inside tender.
After placing salt, tarragon and pepper on the chicken, put a dollop of butter on each breast.
Turn over when half-cooked. Put tarragon, pepper, butter, and
a small amount of Lawry’s salt on their undersides (Butter should
go in the hollow of the ribs.)
Turn over one more time, when near finished.
Spoon the juices, that the herb/chicken/butter mixture has made, over the breasts. Serve.
Optional – pour remaining juices from tin foil over the chicken.