| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Garlic cloves; diced/mashed, (or 1 Tb. frozen minced, defrosted) |
| 1 |
ts |
Dried rosemary |
| 1 |
ts |
Dried thyme |
| 6 |
lg |
Chicken breast halves |
| 2 |
tb |
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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