A delightful two-in-one recipe featuring a savory herb-crusted chicken and a refreshing chicken salad made from the leftovers.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking.
In a small bowl, mix the butter with thyme, rosemary, sage, marjoram, salt, and pepper.
Softened butter mixes more easily with the herbs.
Spread the herb mixture evenly over the chicken breasts.
Ensure the chicken is fully coated for maximum flavor.
Place the chicken breasts in a baking dish and bake in the preheated oven for 30-40 minutes, or until fully cooked.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Allow the chicken to cool slightly before serving or storing.
Resting the chicken helps retain its juices.
For the chicken salad, chop the leftover chicken into bite-sized pieces.
Chilled chicken is easier to chop.
In a mixing bowl, combine the chopped chicken, mayonnaise, dill, onion, and black olives.
Mix gently to avoid breaking the chicken pieces.
Serve the chicken salad on fresh lettuce leaves.
Chill the salad for an hour before serving for enhanced flavor.
Enjoy the herb-crusted chicken hot and the chicken salad cold for a delightful meal.
Pair with your favorite sides for a complete meal.
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