Pollo al ajo (garlic and thyme chicken)

Yield: 1 Servings

Measure Ingredient
6 6-oz boneless chicken breasts; skin on
3 tablespoons Butter
6 Minced garlic cloves
1 teaspoon Shredded ginger root
1 tablespoon Fresh chopped thyme
1 Jalapeño pepper; minced
¼ cup Fine dry bread crumbs

Here is the recipe taken for Chef K's International Family Favorites cookbook pictured at www.divinecuisine.com.

Wash the chicken breasts and lay flat on a baking sheet.

Preheat the oven to 350 F (180 C).

In a small mixing bowl blend the butter, garlic, ginger, thyme, jalapeño and the bread crumbs.

With a small knife, gently lift the skin of the chicken from the meat.

Stuff equal amounts of the butter filling under the chicken skin. Skewer the ends with tooth picks to seal the ends.

Bake the chicken in the oven for 20-25 minutes, or until golden brown.

Serve with honey glazed carrots, green beans and a chicken rice pilaff.


Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@...> on Dec 1, 1997

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