Herb-Roasted Chicken Breasts

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Herb-Roasted Chicken Breasts Ingredients

3 Garlic cloves; diced/mashed,	6 lg Chicken breast halves
1 ts Dried rosemary	2 tb Olive oil; up to 3
1 ts Dried thyme	1/3 c Dry white wine

Instructions for Herb-Roasted Chicken Breasts

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.

Main Ingredient: ChickenCuisine: Uncategorized