A succulent chicken dish, which is quick and easy to make. Chicken breasts are grilled in a garlic, parsley, rosemary and thyme butter. Enjoy with a salad, rice, pasta or potatoes.
I followed the recipe as written, but it didn't turn out as well as I'd hoped. The chicken was bland and a bit dry on the edges. I also didn't care for the butter flavor, but I usually use olive oil. Broiling caused a lot of smoke, and the end result wasn't worth the trouble. This is a good recipe to tweak, though, so the next time I made it, I replace the butter with olive oil and mixed it with double the amount of garlic cloves (crushed). I then pounded the breasts to a uniform thickness and marinated them in the oil and garlic mixture for 30 minutes at room temp. I then used fresh herbs but doubled the amount except for the rosemary (used recipes's original amount as I'm not a big fan of rosemary) and added that to the chicken marinade and mixed well. I wrapped the chicken in aluminum foil and baked at 350 for 20 minutes, then opened the foil and broiled on high (my oven doesn't have broil temps, just high or low) with chicken on top rack to add some color. I then squeezed fresh lemon juice over the chicken just before serving. With my changes, I would give this five stars. The chicken was VERY juicy, and almost fall-apart tender. The lemon juice "brightens" the flavor. Garlic is a great tenderizer, and the marinating really gives it time to work, resulting in juicier, more tender chicken. - 11 Dec 2007 (Review from Allrecipes US | Canada)
This chicken turned out absolutely wonderful! I took a few of the other reviewers suggestions. I used 1/4 cup of butter, melted it and then added the spices. I punctured holes into the chicken so that the juices could really get inside. It smelled wonderful coming out of my oven and was so very tender! The taste was incredible and it was so very easy and fast to make! This will definately become a regular in my house. - 18 Sep 2002 (Review from Allrecipes US | Canada)
I've found the key to baking and broiling chicken and not having it dry out is to create a "roof" for the chicken by adding your herbs and garlic and then laying another vegetable over top; I always use onions. If you top the whole thing with a tad of olive oil and a couple drops of worchestershire, the onions will caramelize and will also let their juices soak into the chicken. Comes out awesome! - 11 May 2008 (Review from Allrecipes US | Canada)