Boneless Skinless Chicken Breasts
To start, simply trim the excess fat from boneless skinless chicken breasts and pat them dry with a paper towel.
Tip: I usually buy chicken breasts in the big family packs when they're on sale and trim them all up at once. Then, I put them in individual fold-top sandwich bags (because they're cheap), then into a freezer bag, and freeze them. Then, when I want to make chicken I just thaw a breast or two at a time in the microwave on low power. Usually my husband and I split a single chicken breast and add sides to make a meal. Sometimes I'll make two and have leftovers for lunch the next day. My husband never complains about leftovers for lunches at work (and I think his boss is jealous of his home-cooked lunches).
Melt butter (real butter only) and coat the chicken breasts on both sides. You'll need about 1-1/2 to 2 teaspoons of butter per chicken breast. Place the chicken breasts on a baking pan.
Sprinkle the chicken with plenty of lemon pepper, a little bit of salt, and a small amount of ground sage and thyme.
Bake at 375○F for 30-35 minutes or until completely cooked. Enjoy!
Here I have a meal of half a chicken breast served with my flavored mashed potatoes and steamed green beans. I recommend following it up with No Crust Pumpkin Pie or Coconut Pecan Pie for dessert.
Linked up with NOBH, Warrior Wives, and The Alabaster Jar.