Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.
INGREDIENTS - 4 servings
4 Pieces Chicken Breast Whole, boneless, skinless
Cup Olive Oil
2 Lemons Juiced, to produce 1/4 cup
1 Tablespoon Lemon Zest Use same lemons
Tablespoon Sea Salt Can use Kosher Salt as well
1 Teaspoon Black Pepper Freshly ground
4 Cloves Garlic Minced
1 Tablespoon Sage
2 Tablespoons Oregano
2 Tablespoons Rosemary
2 Tablespoons Thyme
At least four hours (or up to one day) in advance, put all marinade ingredients in a food processor and mix until combined like a vinaigrette.
Place all chicken breasts inside of a plastic zipper bag and pour the marinade over the chicken.
Seal the package and massage the ingredients together. Place inside of a dish and place back into the refrigerator for 4 hours (or up to one day).
Preheat oven to 350 degrees.
Remove chicken from refrigerator and place in an 8”x8” baking dish. Bake the chicken for 45 minutes or until the internal temperature reaches 165 degrees.
Remove from oven and allow to sit for 5 minutes. Slice the chicken into 1” slices along a diagonal.
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