Herbed Chicken Breasts
Serve these well-flavored, tender chicken breasts with a rice pilaf, a spinach salad, and some oatmeal cookies for dessert.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, cut in half
- ¼ cup lemon juice
- 2 tablespoons chopped flat-leaf parsley
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 8 chicken breasts
In a small saucepan, combine olive oil, butter, and garlic over medium heat. Cook and stir until garlic sizzles; then remove garlic and discard.
Add lemon juice, herbs, and salt and pepper to oil and butter in pan; stir; and remove from heat. Let cool for 5 to 10 minutes.
Loosen chicken skin from the flesh and pour a tablespoon of the lemon herb mixture between the skin and flesh. Smooth skin back over flesh.
Place chicken pieces, skin-side down, on broiler pan. Brush with lemon mixture. Broil chicken, 4 to 6 inches from heat source, for 7 to 8 minutes, brushing often with the lemon mixture.
Turn chicken and broil 6 to 9 minutes longer, brushing frequently with lemon mixture, until chicken is thoroughly cooked. Discard any remaining lemon mixture.
Chicken Breasts: Boned or Not?
Chicken breasts are sold boneless and skinless, and with bone in and skin on. The one you choose depends on what you're cooking. The skin and bone do add more flavor, so in simple broiled recipes, bone-in chicken is a good choice. When you want cubed chicken for stir-fries and sandwiches, boneless, skinless breasts are better.