Garlic-Stuffed Chicken
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/poultry.msnw List of Ingredients
2 cups water
8 cloves garlic, unpeeled
6 tablespoons chopped fresh parsley, divided
1 teaspoon grated lemon peel
1/4 teaspoon salt
4 boneless chicken breasts, with skin (4 ounces each)
1/4 cup reduced-sodium chicken broth
2 tablespoons fresh lemon juice
Lemon wedges and fresh parsley sprigs, for garnish
Recipe
1. In a small saucepan, bring water to boil. Add garlic; cook for 10 minutes. Drain, peel and cut the garlic into thin slices. In a small bowl, combine garlic, 1/4 cup of chopped parsley, lemon peel and salt. Mix well.
2. Loosen skin from each chicken breast to form a pocket. Place about 1 teaspoon of garlic mixture under skin of each breast, spreading mixture over the meat with your fingers and taking care not to break the skin.
3. Heat a large nonstick skillet over medium-high heat. Add chicken skin-side down; cook until golden, about 4 minutes. Turn chicken; reduce heat to medium. Cover and cook until no longer pink, about 10 to 12 minutes. Transfer chicken to a plate. Using paper towels, wipe any fat from skillet.
4. Add remaining chopped parsley, broth and lemon juice to pan. Bring to boil; cook for 1 minute. Spoon mixture over chicken. Garnish with lemon wedges and parsley sprigs. (To cut fat, do not eat skin. Nutritional data is based on skinned chicken.)
From: “Healthy Meals in Minutes”, 1995
Serves 4
Calories 167
Fat 6 g
Cholesterol 65 mg
Sodium 233 mg
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