|Unsalted butter/Margarine||2 Tablespoon, melted|
|Finely grated onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Dried thyme leaves||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Dried rosemary leaves||1⁄2 Teaspoon|
|Ground dried sage||1⁄4 Teaspoon|
|Dried marjoram leaves||1⁄8 Teaspoon|
|Hot red pepper sauce||1 Dash|
|Skinless boneless chicken breast halves||20 Ounce (4 Pieces, 5 Ounce Each)|
|Minced parsley||2 Tablespoon|
1. Heat the oven to 425°F. In a shallow baking dish, combine the butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and red pepper sauce. Add the chicken and turn to coat. Tuck the edges of each breast under, forming a rectangular shape about 1 1/2 inches thick.
2. Bake, uncovered, basting frequently with the pan juices, for 14 minutes or just until the juices run clear when the chicken is pricked with a fork. Transfer to a warm serving platter, spoon over the pan juices, and sprinkle with the parsley. Serve with Wild Rice with Pecans.