Herb-roasted Chicken Breasts Recipe

Herb-roasted Chicken Breasts Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
3: Garlic cloves, diced/mashed, (or 1 Tb. frozen minced, defrosted)
1 tsp: Dried rosemary,
1 tsp: Dried thyme,
6 large: Chicken breast halves,
2 tbsp: Olive oil, up to 3
1/3 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 its fine. Its
pretty low-fat too. Youll need an oven plus a broiler/grill.

Source: Bon Appetit, 5/97

(N.B. I dont 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 on Sep 11,
1998, converted by MM_Buster v2.0l.


Source from luhu.jp