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Recipe: Herb-Roasted Chicken Breasts

Categories: None

Yield: 1 Servings

      3    Garlic cloves; diced/mashed,
           -- (or 1 Tb. frozen minced,
           -- defrosted)
      1 ts Dried rosemary
      1 ts Dried thyme
      6 lg Chicken breast halves
      2 tb Olive oil; up to 3

1/3 c 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@amcha.org> on Sep 11, 1998, converted by MM_Buster v2.0l.

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