Remember when I posted that recipe for compound butter not long ago? I mentioned that I tend to overbuy fresh herbs, thinking I’m going to go all culinary ninja in the kitchen and do all sorts of fantastic and impressive things with them. Once in a while that actually happens, but more often than not, the herbs sit around for a while waiting for me find something great to do with them, and before I finally do, they wilt, get soggy, and otherwise turn unusable. Well, shame on me — and not only because that’s a total waste of money, but even more so because those little green bunches pack a powerful nutritional wallop. Most of them carry more than their share of folate, vitamin K1, vitamin C, carotenes, and iron. They’re also good for digestion—that sprig of parsley that you’ve always thought was just the chef’s way of making your plate look pretty? It’s actually a great palate cleanser and digestive aid.
Look at these. This recipe cannot possibly be bad!
Anyway, I posted the recipe for the butter first because I had saturated fat on the brain, but I had originally bought the herbs for the recipe I’m sharing today. I hesitate to even call it a “recipe,” since it involves little more than spreading herbs on a chicken breast and sticking it in the oven. But there are plenty of people in my life who think of cooking as this mystical, mysterious thing that they can’t possibly mess around with without detailed directions, so here goes.