2. Rinse chicken breasts and pat dry with paper towels. Set aside.
2. Lightly spray an oven-safe casserole dish with the vegetable oil spray;
then arrange the chicken breasts evenly in the casserole dish.
4. In a medium size mixing bowl, combine the lemon juice, sage, rosemary,
oregano and black pepper; then rub the mixture onto the top of each chicken
breast
5. Combine remaining ingredients except pepper and rub well on each breast.
Sprinkle with pepper. Refrigerate, uncovered, for at least 1 hour. For
even more flavor, marinate the chicken overnight.
6. Place the chicken filled casserole dish into the oven and bake uncovered
for 35 to 40 minutes, or until juices run clear when breasts are pierced
with a knife. Serve with any pan juices.