Everyday Chicken

Making chicken for the week comes in handy during the morning lunch packing rush. I use this little baked ditty in salads and soups. It stays fairly moist and doesn't require much preparation. Since there isn't much fat in chicken breast, the broth is needed to maintain some juiciness. This lasts us for more than the week in chicken salads. You can also use this as a main dish with some steamed vegetables or brown rice.

4 Skinless Chicken Breast
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Dried Tarragon Leaves or 4 Tablespoons Fresh
Kosher Salt and Fresh Ground Pepper
1 Large Yellow Onion, Sliced
2 Cups Chicken Broth
1 Lemon, Juiced
Lemon Zest of Juiced Lemon

Preheat oven to 350 degrees. In a large bowl, toss oil and tarragon leaves. Season with salt and pepper until all are evenly covered.

Arrange half onion in bottom of a large Dutch-Oven. Add chicken breast into one even layer. Sprinkle a few tarragon leaves, remaining onions, salt and pepper over top of chicken. Add chicken broth, lemon juice and zest. Bake for about an hour until juices run clear. Remove from oven and rest 10 minutes. You can serve immediately with juice poured on top or allow to cool and slice as needed for salads.