Lemon Herb Chicken

from Campbellskitchen.com

INGREDIENTS:

1 3/4 cups Swanson® Chicken Stock 3 tablespoons lemon juice 1 teaspoon dried basil leaves, crushed

1 teaspoon dried thyme leaves, crushed 1/8 teaspoon ground black pepper 4 chicken breast halves, skin removed

DIRECTIONS:

1.	Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl.
2.	Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until it's cooked through, turning the chicken over halfway through cooking and brushing often with the stock mixture. Discard the remaining stock mixture.

I  substituted rosemary for basil because I couldn't find my basil.  I also added 1 tsp minced garlic.  I doubled the sauce and used 6 chicken breast halves.   I baked the chicken with all the sauce.  I think it was at 350 or 375 for 35 minutes or so.

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