| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | Garlic cloves, diced/mashed | |
| or 1 Tb. frozen minced | ||
| defrosted | ||
| 1 | t | Dried rosemary |
| 1 | t | Dried thyme |
| 6 | Chicken breast halves | |
| 2 | T | Olive oil, up to 3 |
| 1/3 | c | Dry white wine |
INSTRUCTIONS
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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