2 In 1 - Herbed Chicken & Leftover Chicken Salad
- 8 boneless chicken breasts
- 12 tablespoons melted margarine
- 4 tablespoons grated onions
- 4 cloves garlic, pressed
- 4 teaspoons thyme
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons rosemary
- 1 teaspoon sage
- 1/2 teaspoon marjoram
- Leftovers for Chicken Salad
- 4 leftover cooked chicken breasts, chopped
- 1/2 cup mayonnaise (or more to taste to desired consistency)
- 1 teaspoon dill
- 1 teaspoon onion
- 1/2 cup chopped black olives
- Herbed Chicken (served hot):
- Mix margarine with spices.
- Coat chicken with herb mixture.
- Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
- For leftover chicken salad:
- Mix all leftover ingredients together.
- Delicious served on a plate of lettuce- suppose you could put in a sandwich.
- Probably would be best served the next day to let flavors blend - mine didn't last that long.
chicken breasts, margarine, onions, garlic, thyme, salt, pepper, rosemary, sage, marjoram, leftovers, chicken breasts, mayonnaise, dill, onion, black olives
Taken from www.food.com/recipe/2-in-1-herbed-chicken-leftover-chicken-salad-108955 (may not work)