2 In 1 - Herbed Chicken & Leftover Chicken Salad - cooking recipe

Ingredients

8 boneless chicken breasts
12 tablespoons melted margarine
4 tablespoons grated onions
4 cloves garlic, pressed
4 teaspoons thyme
2 teaspoons salt
2 teaspoons pepper
2 teaspoons rosemary
1 teaspoon sage
1/2 teaspoon marjoram
Leftovers for Chicken Salad
4 leftover cooked chicken breasts, chopped
1/2 cup mayonnaise (or more to taste to desired consistency)
1 teaspoon dill
1 teaspoon onion
1/2 cup chopped black olives

Preparation

Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.