[Marilyn]

Okay, it tired cooking this in the oven, at 350F for 1-1/2 hours. It cooked fine, and was very good, however, not as flavorful as expected. I used the fresh rosemary which is an herb that I really love. I cooked it a Pampered Chef clay roster with a clay lid. The clay held the moisture in, so the chicken definitely wasn't dry at all.

I think the problem was that the short cooking time did not allow for the flavors to really penetrate the meat. Doing this in a crock pot would have yeilded a much better result. Next time, it's the slow cooker!!!

Another thing I thought of doing is to try blending lemon juice, minced garlic and rosemary and using it as an overnight maranade for skinless chicken breasts & grilling them the next day. I may try this as well. They have a rosemary lemon chicken breast at Johnny Carinos that is pretty good.