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You need to prepare large bone in, skinless chicken breasts, about 1 1/2 to 2 pounds total weight.
You need salted butter.
You need fresh lemon juice.
Prepare Cajun seasoning.
You need to prepare black pepper, and salt to taste.
Provide hot sauce, such as Frank's brand.
Provide garlic cloves, crushed.
You need to prepare mixed fresh herbs, I used Chives, rosemary, thyme, parsley and basil.

Thank you for viewing feel free to subscribe! In this video I share with you how to make my verison of Lemon and Herb Chicken very yummy Season salt black pepper Lemon Juice Lemon & Herb Basil Parsley Flakes vegetable Oil butter spray chicken breasts. lemon peel. garlic. butter. olive oil. chicken breast halves. low-sodium chicken stock. Using fresh herbs in this dish is key. Season the chicken with a few pinches of kosher salt and.

Preheat oven to 250.
In a ovenproof skillet large enough to hold chicken in one layer,melt butter, add lemon, red hot and garlic.
Add herbs to butter mixture. Season chicken with Cajun seasoning, pepper and salt and turn to coat with butter. Place chicken breast meat side down..
Cut a piece of parchment oaper the same diameter as your skillet. Generously butter one side of paper. Lay paper butter side down on chicken to cover it. Then cover that with a tight fitting lid. Place in preheated oven and cook for 1 hour, without opening oven. Remove from oven and let sit covered 10 to 15 minutes..
The chicken can be served now warm, strain the sauce and serve with rice or potatos. Or alternatively, the meat can be removed and added to tortillas and salads warm. I also chill the breasts and use for sandwiches and chicken salad and any place you would use cooked chicken.

Top it with a homemade lemony herb compound butter and you'll take it to the next level. With flavored butters there's no need to wait for a marinade to infuse the meat with flavor and moisture. All that's required is a hot grill, hot chicken and sliced butter flavor boosters straight from the refrigerator. A whole chicken is rubbed inside and out with herbs, then baked with a drizzle of lemon and olive oil for a light Italian dish. I used boneless, skinless breasts; dumped on all the olive oil and lemon juice then sprinkled both sides with the herb blend.

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