Chicken recipe

from Provida Chat Forum member roxbiz 

I have found the broiling a cookie sheet size pan of chicken at a time 
with rosemary on top was great.  Boiling chicken was OK but not as tasty.  
The un-deniable best for me was this week.  I took 15 pounds of boneless, 
skinless chicken breasts that I got at Vons for 1.77 a lb (a 51% savings, 
check all the ads you save alot of money.) and I bought 4 of those little 
fresh herb containers of rosemary or more depending on size.  Came home 
cleaned and chopped the herb and soaked the chicked ( because of the salt 
I wash all of my chicken in the sink just filling the sink and swishing 
a 1/2 of minute) then trim off what ever fat is still on it.  
Take a 13" x9" by 1 7/8" deep baking pan and then take the chicken and 
sprinkle with fresh rosemary roll and set in pan.  Continue untill pan 
is full (12 pieces) then sprinkle with remainder of rosemary and cut up 
one large sweet onion and put on top of chicken.  Cover with foil and 
bake at 350 degrees for an hour or so.  the onions will seen uncoked a 
little but don't panic.  The chicken will be amazing and MOIST even 
after heating in the microwave later.  The onions give it the extra 
moisture and the pan will be 1/2 full of liquid.  Just weigh your pieces 
and put 5 pieces in a foil and you only need to grab a foil a day.  
I hope you try this it really made the chicken tasty.    Roxanne :-)