1 pound skinless, boneless chicken breast halves
1 cup olive oil
1/4 cup coarse black pepper
1/4 cup chopped onion
1/2 cup chopped fresh rosemary
1/2 cup chopped fresh thyme
1 teaspoon dried basil
1 teaspoon minced fresh parsley
2 cloves garlic, pressed
1 tablespoon olive oil
Preheat oven to 375 degrees F (190 degrees C).
Melt oil in a small skillet over medium heat. Coat chicken pieces with olive oil and fry until golden brown, about 5 minutes.
In a shallow dish, mix red wine vinegar and black pepper; pour mixture over chicken. Place chicken pieces in mixture. Transfer to a 9x13 inch baking dish. Cover and press meat with a fork to keep warm.
In a small bowl, mix rosemary, thyme, basil, parsley, garlic, olive oil and unpasteurized lemon juice. Roll chicken pieces in rosemary mixture and seal edges to seal. Brush chicken with remaining olive oil mixture, seal edges and place chicken heads on top and sides of dish.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and brush with remaining lemon mixture. Garnish chicken with basil or thyme sprigs and serve hot.
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