Roast Chicken Breasts with Rosemary

Chicken breasts always make a good standby for a family dinner and I'm always looking for a new way to prepare them. This idea I saw on a card in the supermarket, but I put my own touch to it using my own salad dressing with a bit of lemon added. The fragrance of it cooking was mouthwateringly promising and the flavour it provided on eating fulfilled the promise.

Ingredients:

10ml dried rosemary

125ml flour

Sea salt and freshly ground black pepper to taste.

100ml French Salad Dressing

6 skinless chicken breasts

5ml finely chopped fresh parsley

Method:

Place the chicken breast fillets in a bowl and cover with salad dressing. Marinate for 20-30 minutes.

On a flat plate, combine the rosemary, salt, black pepper and flour.  Roll the chicken breasts in the flour mixture and place in a baking dish.

Bake uncovered at 180˚C for 30-40 minutes,

Remove from the oven and sprinkle with parsley. Return to the oven for a further 10 minutes.

Serve with Roast potatoes and steamed green beans tossed in a little salad dressing.