Butter Baked Chicken

I came up with this recipe awhile back and then forgot about it. I was recently looking for something different to make for supper and made this chicken dish (with a few modifications on the original recipe). We really loved it and decided that we should have this more often. It tastes similar to the breast meat in my roast chicken recipe, but in this recipe you only cook the chicken breasts (instead of a whole bird) and it only takes about 30 minutes. The meat is really tender, juicy, and flavorful. This recipe is definitely a winner!

Ingredients:

Boneless Skinless Chicken Breasts
Butter
Lemon Pepper
Salt
Ground Sage
Ground Thyme

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.