Chicken Breasts with Herb Filling

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Ingredients

2	chicken breasts, whole, with skin, appr. 600g each
1 bunch(es)	thyme
1 bunch(es)	oregano
1 bunch(es)	sage
1 bunch(es)	parsley
	salt and pepper, to taste
3 tbsp	olive oil
1	lemon, untreated
2	bay leaves
2 sprig(s)	rosemary

Method

Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a

Preheat the oven to 220°C.

Wash the chicken breasts and pat them dry. Wash and spin-dry the thyme, oregano, sage and parsley and take off the leaves of the stems. Roughly chop the herbs and put in a bowl. Mix with salt and one tablespoon of oil.

Lightly lift the chicken skin and carefully push the herb-mixture with a knife underneath and divide the herbs evenly. Fix the skin with a wooden skewer, to prevent the filling to slip out.

Brush the chicken breasts with oil and season with salt and pepper.

Thinly slice the lemon. Grease an ovenproof flat casserole with the remained oil, Evenly divide the lemon slices on the bottom of the casserole and cover with the rosemary and bay leaves. Place the chicken breasts on top.

Place the dish in the preheated oven on the second rack from the bottom. Roast for 30-40 minutes.

Cut the chicken breasts into slices and serve with crispy baguette and salad.