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Herb-Baked Chicken

September 14, 2010

Last night was the farmer’s market, i.e. my favorite day of the week.  Every time I go I just want to buy every piece of produce because it looks so fresh and delicious.  I know we are really spoiled too because I am able to buy almost all the produce I need for the whole week at the market.  It’s a great reminder why it is such a good idea to cook with local, in-season produce!  It is so much less expensive than buying from the grocery store, not to mention better for the environment.

I successfully overcame my urge to buy everything in sight, however I was able to pick up some red and white new potatoes for roasting and fresh green beans for steaming.  They were the perfect accompaniment to the herb-baked chicken I put together.  I chose this recipe because the teriyaki seemed like a fresh twist on our standard baked chicken and I was not disappointed.  Enjoy!

Herb-Baked Chicken
Yields: 4 Servings

4 Skinless, boneless chicken breast
3 tablespoon Olive oil
1/4 cup Teriyaki sauce
1/4 teaspoon Dried oregano
1/4 teaspoon Dried rosemary
1 teaspoon Fresh ginger (chopped)
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 Lemon (sliced thin)

1. Preheat oven to 350F.
2. Coat chicken with oil and place in baking dish. Sprinkle with teriyaki sauce.
3. Combine oregano, rosemary, ginger, salt, and pepper; sprinkle over chicken. Top with lemon slices.
4. Bake for about 30-35 minutes.

*Notes from experience: This would be a great weeknight meal option.  Although I am usually a proponent of using fresh herbs, the dried rosemary and oregano suited this dish just fine and the fresh ginger rounded out the flavors.  Super simple and super tasty.

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