Chicken with Garlic and Parsley
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Wolfgang Puck
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1. Ingredients
- 4 Chicken Breast halves, boneless, skin on
- 12 Cloves Garlic, peeled
- 1/4 cup Italian parsley leaves
- Salt
- Freshly ground white pepper
- 2 tablespoons Unsalted Butter
- 1 Large Lemon, juiced
- 1 tablespoon Parsley, finely chopped
Nutrition Info
Per Serving
- Calories: 202 kcal
- Carbohydrates: 6 g
- Dietary Fiber: 1 g
- Fat: 8 g
- Protein: 25 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a small saucepan, blanch the garlic cloves in boiling water for 1 minute.
- Drain and slice the garlic thinly.
- Toss them in a small bowl with the parsley and a little salt and pepper.
- Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts (about 2 teaspoons per chicken).
- Transfer the chicken to a plate, cover with plastic wrap and chill until ready to use.
- Heat a charcoal or gas grill until moderately hot.
- Grill the chicken 8 to 10 minutes per side until cooked through.
- Do not overcook.
- Heat the butter in a saute pan and gently saute the remaining garlic mixture.
- Add the lemon juice and chopped parsley, and season to taste with salt and pepper.
Yield: 4 servings
3. Still Hungry?
This entree has been on the menu at Spago since we opened. It continues to be one of the favorites, probably because it is so simple. Best of all, it's fast and easy to make.
Notes:
Place the chicken breasts on 4 large heated dinner plates.
Top with the sauteed garlic and parsley, Serve with fresh vegetables cooked al dente.
Note: Make sure to get the charcoal very hot and let it get coated with gray ash before grilling the chicken.
If you are using a gas or electric grill, get it very hot, too, then turn the heat down to medium to cook the chicken.
Look for a Provencal wine or perhaps a white Zinfandel from California. Domaine Otts classic Rose is one of the best from the South of France.
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Nice
chitchat4future - May 11, 2007 06:33:54 AM PSTNot the best, but it was good. It was a nice simple family dinner, nothing too heavy, and went great with a side of broccoli. Thanks
5 of 5 found this review helpful.
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Funny Stuff
StormDevil - May 7, 2007 04:31:47 PM PSTIt's funny when people trash famous chefs who serve the food at their famous restaurants........it's funny when people trash recipes without even trying them too. Funny stuff.
1. Don't eat if you're out on the prowl. Notice the garlic is left whole. It makes a difference. You can then choose to eat the garlic with the chicken or not but the garlic will have seasoned the chicken somewhat.
2. Don't cook it so long if you know better than Wolfgang Puck. It doesn't say what size the breast is. So how can you judge? The skin also protects the flesh and holds in the juices. Are you sure you cook?
This was good. Try it sometime.5 of 5 found this review helpful.
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simple and delish
cindysharp85 - September 3, 2007 06:47:48 AM PSTquick and easy with great flavours goes with pretty much anything i highly recomend two thumbs up 4 garlic lovers
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