Plump chicken breasts flavored with a garlic paste and oregano butter, what could be better? If you are looking for a tasty chicken recipe, you’ll want to give this one a try. We had these last night and they were some of the best bone-in chicken breasts I’ve ever had! Juicy, tender, full of flavor, makes my mouth water just thinking about it! And easy? Very easy. This recipe uses only a few ingredients and was simple to put together, and the cooking time isn’t long at all.
I found this recipe is the book The Best of Gourmet 2004. I checked it out from the library a few weeks ago and needed to return it, so I went through it and saved some recipes I wanted to try. You may remember the Grilled Breaded Pork Chops from that same book that I posted a couple of days ago.
From start to finish, I would say this took less than 30 minutes. After mashing and mincing the garlic clove, smash it with the salt to make a paste. Then you combine the paste with the remaining ingredients (except the oil) and mashed it all together to make the garlic butter. You cut a slit in the side of each chicken breast and insert some garlic butter, then the breasts are cooked on the stove top for about 20-25 minutes total.
I’m assuming that the hot pepper flakes contributed to the flavor only, as we did not detect any “heat”, and the kids all ate their dinner without saying “it’s too hot!”
Panfried Chicken Breasts with Oregano Garlic Butter
from The Best of Gourmet 2004
1 garlic clove
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh oregano
1/4 teaspoon dried hot red pepper flakes
4 chicken breast halves with skin and bones (2 to 2 1/4 lb)
1 tablespoon olive oil
Mince garlic and mash to a paste with salt using a large heavy knife.
Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.
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