Suzanne 3FC
09-07-2003, 03:03 PM
Garlic-Stuffed Chicken
2 cups of water
8 cloves of garlic, unpeeled
6 tablespoons chopped fresh parsley, divided
1/4 teaspoon salt
4 boneless skinless chicken breasts
1/4 cup chicken broth
2 tablespoons lemon juice
In a small saucepan, bring water to a boil. Add garlic; cook for
10 minutes. Drain garlic; peel and cut into thin slices. In a
small bowl, combine garlic, 1/4 cup of chopped parsley, lemon
peel, and salt. Mix well.
Cut chicken breasts in half, but not all the way. You want to
create a "pocket" in them. Place about 1 teaspoon of garlic
mixture between each chicken breast.
Heat a large skillet over medium-high heat. Add chicken; cook
until golden brown, about 4 minutes. Turn chicken; reduce heat
to medium.
Cover and cook until no longer pink in the center, about 10 to
12 minutes. Transfer chicken to a plate. Using paper towels,
wipe any fat from skillet.
Add remaining chopped parsley, broth, and lemon juice to the
pan. Bring to a boil; cook for 1 minute. Spoon mixture over
chicken.
Serves 4
2 cups of water
8 cloves of garlic, unpeeled
6 tablespoons chopped fresh parsley, divided
1/4 teaspoon salt
4 boneless skinless chicken breasts
1/4 cup chicken broth
2 tablespoons lemon juice
In a small saucepan, bring water to a boil. Add garlic; cook for
10 minutes. Drain garlic; peel and cut into thin slices. In a
small bowl, combine garlic, 1/4 cup of chopped parsley, lemon
peel, and salt. Mix well.
Cut chicken breasts in half, but not all the way. You want to
create a "pocket" in them. Place about 1 teaspoon of garlic
mixture between each chicken breast.
Heat a large skillet over medium-high heat. Add chicken; cook
until golden brown, about 4 minutes. Turn chicken; reduce heat
to medium.
Cover and cook until no longer pink in the center, about 10 to
12 minutes. Transfer chicken to a plate. Using paper towels,
wipe any fat from skillet.
Add remaining chopped parsley, broth, and lemon juice to the
pan. Bring to a boil; cook for 1 minute. Spoon mixture over
chicken.
Serves 4