1 dash garlic powder
1 dash salt
1 dash dried thyme
2 teaspoons dried basil
1 teaspoon dried marjoram
3 tablespoons olive oil
5 skinless, boneless chicken breast halves
2 red potatoes, peeled and chopped
1 tablespoon minced shallots
1 teaspoon chopped fresh thyme
1 teaspoon dried basil
2 teaspoons dried marjoram
2 tablespoons olive oil
2 tablespoons minced garlic
3 tablespoons olive oil
1 (16 ounce) can chicken broth
1/2 cup heavy cream
1 tablespoon dried basil
1 egg, beaten
Preheat oven to 425 degrees F (220 degrees C).
Place chicken in a nonstick baking dish. Season with garlic powder, salt, thyme, basil, marjoram, 1 tablespoon oil, shallots, thyme, basil, marjoram, 2 tablespoons olive oil, garlic, egg, and 1/2 lemon zest.
Bake at 425 degrees F (220 degrees C) until chicken is cooked through and juices run clear, about 30 minutes. Cool and dice.