Categories: Poultry- Chicken

Ingredients

• 8 Tbsp. softened butter
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• 1/2 tsp. dried leaf marjoram
• 2 whole broiler-fryer chicken breasts
• 1/2 tsp. salt
• Paprika
• 1 (6 oz.) pkg. long grain and wild rice

Directions

1. Combine 2 Tbsp. butter with parsley, chives and marjoram. Cut a slit in the thickest side of each chicken breast half to form a pocket.

2. Place 1 Tbsp. of butter mixture in each pocket; secure with small skewers. Sprinkle chicken with salt.

3. Place remaining butter in shallow baking pan. Put in 425 degree oven, until butter melts, about 5 minutes. Remove from oven.

4. Place chicken breasts skin side down in melted butter; turn over and sprinkle with paprika.

5. Bake at 425 degrees for 30- 45 minutes, or until chicken is tender.

6. Meanwhile, cook rice according to package directions. Remove skewers from chicken and serve atop hot, cooked rice.

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