Monthly Archives: December 2009

Herb-roasted chicken cutlets


–Heat oven to 325°F.

–Mix 1 Tbsp minced fresh tarragon, 1/4 cup chopped fresh dill, 1/2 cup chopped fresh parsley, and salt and pepper to taste.

–Place chicken in a baking dish with 1 Tbsp olive oil, the herb mixture, and 1 cup chicken stock.

–Roast about 15 minutes.

–Serve with the herb sauce.

From: Women’s Health