Garlic Stuffed Chicken Breasts

By rossboys

Ingredients

• 2 cups water
• 8 cloves garlic, unpeeled
• 6 tbsp chopped fresh parsley, divided
• 1 tsp grated lemon peel
• 1/4 tsp salt
• 4 boneless chicken breasts, with skin (4 oz each)
• 1/4 cup reduced-sodium chicken broth
• 2 tbsp fresh lemon juice

Preparation

Step 1

In a small saucepan, bring water to a boil. Add garlic; cook for 10 min. Drain garlic; peel and cut into thin slices. In a small bowl, combine garlic, 1/4 cup of chopped parsley, lemon peel, and salt. Mix well.

Loosen skin from each chicken breast to form a pocket. Place about 1 tsp of garlic mixture under skin of each breast.

Heat a large nonstick skillet over med-high heat. Add chicken skin-side down; cook until golden, about 4 min. Turn chicken; reduce heat to medium.

Cover and cook until no longer pink in center, about 10 to 12 min. Transfer chicken to a plate. Using paper towels, wipe any fat from skillet.

Add remaining chopped parsley, broth, and lemon juice to pan. Bring to a boil; cook for 1 min. Spoon mixture over chicken. Garnish with lemon wedges and parsley sprigs.