2 chicken breasts, skinned
1 c. hot water
1 tbsp. minced onions
1 tbsp. parsley flakes
1/2 tsp. sage
1/2 tsp. rosemary
1/2 tsp. thyme
Dash of pepper

Place chicken breasts, flesh side up, in a 2 quart covered casserole. Sprinkle with onion, parsley and herbs. Pour hot water over the meat leaving some of the herbs on the meat surface. Cover tightly.

Bake in a 350 degree oven for 1 1/4-1 1/2 hours or until meat slips easily from the bones. Remove from casserole to hot plates. Use liquid for making gravy or as soup stock after removing excess fat. Serves 2.