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1
Thaw chicken for about 3 hours in a sink--no water.
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2
Preheat your oven to 350 degrees.
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3
I begin by selecting a caserole dish. I use a dish that will give the chicken maybe have an inch space between them.
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4
Lay each chicken give the first side a generous sprinkle of salt and pepper. Flip then lightly sprinkle again. Then sprinkle each breast with a generous coat of rosemary. Perhaps a good rule of thumb is one tablespoon of rosemary per breast. I crush the rosemary in my fingers so it's a little finer.
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5
Slice the garlic cloves into little slivers and put them across the breasts. I use a lot of garlic, season to your taste. Sprinkle the other herbs--thyme, parsley, garlic powder, sometimes a little cayenne pepper--over the breasts before drizzling extra virgin olive oil over them. Add a little to the bottom of the dish for flavor, plus it helps hydrate the chicken while it bakes.
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6
Squeeze a little less than half a lemon over the chicken before covering it with tin foil.
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7
Now bake covered for about 25 minutes. Baking time may vary a little depending on the size of your chicken breasts. Then remove the cover and bake another 15 minutes so the breasts get slightly crispy on the outside. If your breasts have bones, then bake for 30 and 20 minutes respectively.
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8
Once your chicken breasts are done, remove them from the oven and let them sit 10 minutes before serving.
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9
For a simple sauce, strain the herbed olive oil into a measuring cup, then in a small pan, pour about 1/2 a cup of heavy whipping cream. Add the strained olive oil into the mixture and whisk over lowest heat. Add half a cup of grated asiago cheese, about half a lemon, and whisk until you see it thicken slightly, then spoon over the chicken and serve!
