1 pound skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and pepper to taste
2 tablespoons butter
3 skinless, boneless chicken breasts
1 teaspoon distilled white vinegar
2 tablespoons honey
2 tablespoons honey
1/3 cup lemon juice
1 (4 ounce) can chopped pecans
2 tablespoons lemon juice
Heat olive oil in a large skillet over medium heat. Saute chicken in oil until crisp; remove from oil.
In a small bowl, melt butter; stir in rosemary, basil, thyme, oregano, salt and pepper. Stir until butter is melted and mixture is thickened.
Pour chicken mixture into a 9x13 inch baking dish. Pour chicken mixture over chicken, and top with pecans. Arrange chicken over pecans in baking dish. Place lemon juice over chicken and add pecans.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour.
⭐ ⭐ ⭐ ⭐ ⭐