I do not have pictures to put with this recipe, sorry!
4 Boneless, Skinless Chicken Breast
1/4 cup Olive Oil
3 TBL. Italian Seasoning-you can purchase this in the spice section in the store
2 TBL. Fresh Basil-Finely chopped
1 tsp. Salt
2 tsp. Pepper
2 Cans chicken broth- I get my broth from chicken I have boiled in the past. I freeze the broth for times like these.
Mix all herbs and olive oil together. KEEP IN MIND, you may want a thicker paste, so add more herbs, if you want a thinner paste, add less herbs. Just mix until you are satisfied.
Rinse and Clean Chicken Breast
Place Chicken Breast between plastic wrap or parchment paper
Smash Chicken with rolling pin, so it becomes thin…But not paper thin
Spread the herb paste on one side of the Chicken breast
Start at one end and roll the Chicken breast, tightly
Place Chicken breast in a baking dish, with seam side down- make sure the baking dish has high sides. Like a casserole dish
Poor Broth into dish, ONLY fill to half. It will over flow if you fill to the top
Cover with aluminum Foil
Cook at 350 deg. for an hour AND remove foil
Cook another 30 minutes without foil
Meat temp should be 180 when it is done.
Slice the rolled breast at an angle, the herbs will show in the center
GRAVY TO POUR OVER:
Make a rue with oil and flour
Pour the broth from the dish and any left over broth you have from the can into the rue. Stir until thick
Place Chicken breast on the top of Homemade mashed potatoes
Pour gravy over the top. Serve hot.
Yum Yum- This is a keeper!