The herb in this recipe for Herb-Crusted Chicken is fines herbes.  What is fines herbes, you ask?  I didn’t know either and after searching high and low (okay, I really only searched my local grocery store which didn’t carry it), I ended up finding it in a wonderfully aromatic little store in Evanston, Illinois called The Spice House this past weekend.  There is where I learned that fines herbes (pronounced fēn ĕrb) is a French blend of parsley, thyme, tarragon and chervil (a member of the parsley family).  This is a quick and easy chicken dish which can be served with rice and peas like I did, parsley-orzo like Cooking Light did, or a simple salad.  It’s just another way to make chicken when you are tired of the same ol’ ho-hum chicken breasts.  This herb blend is interesting and different and adds a nice flavor – I just hope you find it in your local store and not a two-hour flight away like I did.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine