Garlic chicken breasts
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Head of garlic, unpeeled |
| ¼ | cup | Chopped fresh Italian parsley |
| Salt and pepper | ||
| 4 | Chicken breast halves, boned but not skinned | |
| 2 | tablespoons | Unsalted butter |
| ¼ | cup | Fresh lemon juice |
Directions
In a small saucepan, place the garlic head in water to cover. Bring to a boil and drain. Peel the garlic and slice very thinly. In a small bowl combine the garlic and the parsley. Season with salt and pepper to taste. Reserve half of the mixture for the sauce. Gently lift the skin of each chicken breast half to form a small pocket.
Stuff each pocket with a quarter of the remaining garlic mixture.
Grill or broil chicken breasts 8-10 minutes on each side or until springy to the touch. Do not overcook. Heat the butter in a small skillet and add the remaining garlic mixture. Saute for a few seconds, add lemon juice, and heat through. Place the chicken on a warmed platter. Spoon the garlic-parsley sauce over the chicken and serve.
From: California Heritage Continues