I was having a very hard time trying to come up with something for dinner tonight.  I looked for recipes and racked my brain.  Finally, I just decided to “wing” it.  I had these beautiful herbs that I did not want to go bad so I knew that I had to incorporate all of them.

Stovetop Herbed Chicken
3-4 boneless, skinless chicken breasts
1 bunch fresh parsley
2-4 sprigs fresh rosemary
2-4 sprigs fresh thyme
2 green onions or scallions
olive oil

Directions:  Mince all herbs.  Sprinkle (or press) herbs onto both sides of chicken breasts.  Pour olive oil in a large pan.  Cook chicken 3-4 minutes on medium-high heat; turn and cook on the other side.  (Chicken will get a crust on the outside with the herbs).  Cook until chicken juices run clear.

Here’s what you’ll start with:  (Pay no attention to my sink and to the soap on its side-LOL)
Mince the herbs.
Coat both sides of chicken breasts with herbs.
Place chicken in pan and cook until juices run clear.
 Here’s what you’ll end up with:  (Yummy!!)
Of course, dried herbs can be used instead but fresh is best!  I served these with Roasted Sweet Potatoes with Rosemary.