purple.alien.giraffe
Executive Chef
2 skinless chicken breasts (boneless or bone in will work)
2 fresh lemons
2 cloves garlic
2 tsp dried parsley flakes
2 tblsp butter
Mixed peppercorns
Remove the zest from the two lemons and place in a bowl. Juice the two lemons. Chop one of the cloves of garlic and add to the lemon juice. Grate a small amount of the mixed pepper corns into the lemon juice. Marinate the chicken in the juice for half an hour.
Mince the other garlic clove. Mix the butter, parsley, minced garlic, lemon zest and some pepper.
After the half hour is done, remove the chicken from the marinade. Starting at the thick end of the chicken breast, cut a pocket into the muscle tissue. Stuff half of the butter mixture into the pocket in each chicken breast. Bake at 350F until the temperature in the thickest part of the meat reads 165F (about 45 minutes).
Goes well with fresh green beans sauteed in butter and dill, and roasted red skin potatoes.
2 fresh lemons
2 cloves garlic
2 tsp dried parsley flakes
2 tblsp butter
Mixed peppercorns
Remove the zest from the two lemons and place in a bowl. Juice the two lemons. Chop one of the cloves of garlic and add to the lemon juice. Grate a small amount of the mixed pepper corns into the lemon juice. Marinate the chicken in the juice for half an hour.
Mince the other garlic clove. Mix the butter, parsley, minced garlic, lemon zest and some pepper.
After the half hour is done, remove the chicken from the marinade. Starting at the thick end of the chicken breast, cut a pocket into the muscle tissue. Stuff half of the butter mixture into the pocket in each chicken breast. Bake at 350F until the temperature in the thickest part of the meat reads 165F (about 45 minutes).
Goes well with fresh green beans sauteed in butter and dill, and roasted red skin potatoes.