1 sprig fresh rosemary
8-10 leaves fresh sage
8-10 leaves fresh basil
3 cloves fresh garlic
1/2 tsp kosher sea salt
1/2 tsp cracked black pepper
Finely chop all the herbs and garlic and mix in a bowl with a fork.
Massage onto chicken (enough for 2 whole chicken breasts, each cut in half or 4 chicken thighs trimmed of all fat) and let marinate for at least 1 hour.
Cook in a non-stick pan until browned on both sides. Remove to a plate, cover with foil and rest for at least 5 minutes. Use the drippings, if desired, as dressing for salad.