Salmon with Lentils

Grilled chicken breasts with a fresh oregano, thyme, rosemary and lavender rub from Anna Olson.
Directions for: Provencal Grilled Chicken Breasts

Ingredients

cup diced onion

1 Tbsp chopped fresh oregano

1 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

1 tsp chopped fresh savoury

1 tsp fresh lavender

2 Tbsp extra virgin olive oil

1 Tbsp lemon juice

4 6 oz Frenched skin-on boneless chicken breasts

Directions

1. Preheat grill to medium.

2. Pure onion, herbs, 2 Tbsp oil, lemon juice and a bit of salt and pepper in a food processor.

3. Spread onion-herb mixture over chicken and grill about 15 minutes on each side, rotating 90 on each side halfway through.

4. Note: Frenched chicken breasts have the cleaned wing bone attached, and are often known as chicken supremes. You can ask your butcher to prepare this for you, or to prepare at home, run a boning knife around the middle of the drumette portion of the wing to remove excess meat (cleaning the bone).

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