| 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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