CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | American | Poultry | 6 | Servings |
INGREDIENTS
8 | Cloves garlic | |
1 | Chicken, cut in 1/2 & | |
deboned | ||
2 | T | Finely chopped Italian |
parsley | ||
Salt & freshly ground pepper | ||
2 | T | Unsalted butter |
1/2 | Lemon, juice of |
INSTRUCTIONS
Prepare charcoal grill. Place unpeeled garlic cloves in pan of cold water. Bring gradually to boil, lower heat, simmer 3-4 min. Drain. Peel & finely slice. Combine garlic w/parsley. Stuff half this mixture under the skin of both chicken halves. Season with salt & pepper. Place seasoned chicken over hot charcoal & grill about 5 min. on each side, or until just tender. Meanwhile, melt the butter in a small skillet & saute remaining garlic/parsley mixture w/lemon juice until warmed through; do not brown. Arrange grilled chicken on serving platter, top w/garlic/parsley sauce, and serve immediately. SPAGO W. SUNSET BLVD.; LOS ANGELES RAYMOND CABERNET SAUVIGNON 1978 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 10.2mg
Sodium: 429.7mg
Potassium: 148.5mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: <1g
Protein: 3.2g