Recipe: Juicy Herbed Chicken

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We recycle. We walk more than drive. But, we’re willing to deforest Mother Nature’s herb garden for the sake of this aromatic chicken. Don’t start picketing us – this earthy, savory sauce of oregano, thyme and parsley is our favorite renewable resource.


2 large egg whites
1 cup breadcrumbs
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

6 boneless, skinless chicken breast halves
3 tbsp olive oil

Fresh Herb Sauce

1 tbsp olive oil
1/4 cup finely sliced green onions
1 tbsp dried oregano
1 large garlic clove, minced
1 tbsp dried thyme
2 tbsp finely chopped fresh flat-leaf parsley
1/2 cup balsamic vinegar
3 cups chicken broth
4 tbsp tomato paste


1. Place egg whites in a small dish. On a large plate, combine breadcrumbs, oregano, basil, salt and pepper.

2. Dip each chicken breast in egg whites, then coat in breadcrumb mixture, patting well to adhere.

3. In a large skillet, heat 3 tbsp olive oil over medium-high heat. Brown chicken breasts, about 2 minutes per side or until golden. Remove from pan and set aside.

4. After wiping the skillet clean, heat 1 tbsp olive oil over medium heat. Add green onions, oregano, garlic, thyme and parsley. Sauté for 1 minute, stirring constantly. Add balsamic vinegar and cook for 2 minutes. Add chicken stock and tomato paste, bring to a boil and then reduce heat to low, simmering uncovered for 2 minutes. Return chicken breasts to skillet, simmering covered for 20 minutes.

Serves 6

Bite me bit: “Opie, you haven’t finished your milk. We can’t put it back in the cow, you know.” -Aunt Bee, ‘The Andy Griffith Show’


Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at




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