Baked Herbed Chicken Breast

From: SGpratt

On Feb 9, 2008

This recipe has "good bones," providing a solid basis for a nice chicken dinner. I didn't have the white wine worcestershire sauce so I subbed 1/4 cup white wine (I wanted to make sure I had enough liquid for the baking time). I cooked three boneless skinless chicken breasts (medium thickness) for between 18-23 minutes at 350 and they ended up a bit dry. I think 375 is probably the right temperature in order to assure nice browning (mine were not particularly browned), but I definitely think the cooking time needs to be no longer than 20 minutes, less if the breasts are on the thin side. Perhaps if you are using chicken breasts with the skin still on, the cooking time could be a bit longer. But overall, the taste was nice. Next time I might add 2 tsps of regular worcestshire sauce along with 2 tbsp of white wine and see how that combination tastes. Thanks for posting!

From: LUVMY2BOYS

On Aug 13, 2005

This was SO easy to make but I agree that it needs more taste; possible more of that worchestershire sauce! My husband enjoyed the moist texture but I'll probably experiment with the sauce to get it just right! thank you!

From: RéeLani

On Nov 17, 2003

I've notice that Lea & Perrin is now calling the White Wine Worcestershire Sauce....Worcestershire Sauce for Chicken.

From: Robbin in Texas

On Mar 17, 2004

This was very light, tender and moist. I cut back on the cook time so it wouldn't dry out. It's a great quick and easy dish.