Herb-roasted chicken breasts

Yield: 1 Servings

Measure 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

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.

Similar recipes