Growing up, we always had chicken breasts on the bone.
When I was out on my own, I decided I’d only buy boneless, skinless chicken breasts. Yes, those are easy, fast and convenient, perfect for many of the dishes I make.
However, there’s no doubt that the flavor of a bone-in breast is so much more significant! I think cooking meat on the bone keeps it juicier, too.
This recipe produces about the most moist, flavorful chicken I’ve ever had. It’s crispy and juicy all in one. The recipe calls for dried drill, but don’t be afraid to experiment with other spices as well.
Split chicken breasts are on sale this week at Brookshire’s, so stock up!
Butter and Garlic Stuffed Split Chicken Breasts
2 split chicken breasts with ribs removed
1 large garlic clove, minced
1 tsp olive oil
2 Tbs butter
1 Tbs dried dill
salt and pepper, to taste
Preheat oven to 400° F. Trim two split chicken breasts of any extra fat and trim off rib section if you desire. Rinse and pat dry
Mince garlic. In a small pan, add 1 teaspoon of olive oil over medium-high heat. When hot, add garlic and cook about 2 minutes.
Place 2 tablespoons butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.
In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger, create a pocket inside the breast.
Reserve about a teaspoon of the butter/garlic mixture. Then, add half of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and spraying with nonstick cooking spray.
Place on prepared pan lined with aluminum foil, and season with dill, salt and pepper.
Bake in 400° F oven until internal temperature reaches 165° F, about 45 minutes depending on size of breast. Allow to sit for 10 minutes before serving.
Nutritional Information: Calories Per Serving: 778, Calories from Fat: 352, Fat: 39 g (15 g Saturated Fat), Cholesterol: 333 mg, Sodium: 378 mg, Potassium: 898 mg, Carbohydrates: 3 g, Protein: 99 g.
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