Saturday, January 24, 2009

Roast Chicken Breasts with Garlic & Herbs

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My friend Joyce is an avid reader and movie watcher. She especially loves attending my book & movie events and my Foodie Film event featuring Big Night was no exception! She made the following recipe which was not only delicious, but succulent and flavorful! It paired nicely with all the Italian offerings we had, including risotto and salad.

Roast Chicken Breasts with Garlic & Herbs
recipe from Fine Cooking

3-1/2 to 4 lb. chicken breasts, cut into quarters
3 Tbs. unsalted butter
6 medium shallots, cut in half and peeled
8 large garlic cloves, peeled
Leaves stripped from 10 sprigs fresh thyme
Leaves stripped from 8 sprigs fresh rosemary
1-1/2 tsp. coarse salt
Freshly ground black pepper

Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.

Put the butter into a large, shallow baking pan (the 10-1/2x15-1/2-inch Pyrex pan is ideal for this). Put the pan into the oven while it's heating. When the butter is melted (about 10 min.), remove the pan and set it on a heatproof surface or on a couple of potholders. Add the shallots, garlic, thyme, and rosemary, and swirl the pan to coat the ingredients in the butter.

Dredge the chicken in the butter and herb mixture, and arrange in the pan. Sprinkle the chicken generously with the salt and pepper. Bake until the chicken is browned and cooked through, 50 to 60 min. Serve with the shallots and garlic along with a drizzle of the pan drippings.

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