8 skinless, boneless chicken breast halves
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried basil
2 tablespoons chopped fresh dill weed
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
Rinse chicken and pat dry. Heat olive oil in medium skillet or large skillet over medium heat. Saute the garlic for about 10 minutes. Stir in salt, basil and pepper; cook about 3 minutes longer, stirring until all ingredients are heated. Stir in thyme, dill weed, black pepper, parsley, and lemon zest. Pour chicken mixture into a 12x6 inch serving dish.
Bake in preheated, uncovered oven for about 7 to 8 minutes, or until chicken is no longer pink. Cover dish and allow chicken to cool on rack for 10 minutes.