Herb-roasted chicken breasts
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | Garlic cloves; diced/mashed, (or 1 Tb. frozen minced, defrosted) | |
1 | teaspoon | Dried rosemary |
1 | teaspoon | Dried thyme |
6 | larges | Chicken breast halves |
2 | tablespoons | Olive oil; up to 3 |
⅓ | cup | Dry white wine |
Directions
Stuart just asked about chicken breasts and these are in the oven as we speak. They call for the breasts w/bone and skin but I use the bones/skinned breasts as they come packaged (in Israel) and it's fine. It's pretty low-fat too. You'll need an oven plus a broiler/grill.
Source: Bon Appetit, 5/97
(N.B. I don't particularly like rosemary so tried this batch w/a combination of garlic-parsley-oregano-basil-thyme; I think you can be creative re: spices)
Oven to 375o Arrange chicken in roasting pan. Sprinkle w/salt/pepper.
Combine garlic w/spices in bowl. Rub mixture over breasts. Drizzle olive oil over chicken. Pour wine into bottom of pan. Bake until just cooked through, about 30 mins. Turn on broiler; remove chicken from juices; reserve. Broil until skin browns (or 4 mins if using chicken w/o skin).
Serve warm w/juices poured over. Enjoy and shana tovah! Posted to JEWISH-FOOD digest by Adina Mishkoff <adina@...> on Sep 11, 1998, converted by MM_Buster v2.0l.
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