Ingredients
6 bone-in chicken breast halves (about 3
pounds)
1/4 cup margarine or butter (1/2 stick) -- softened
1 1/2 tablespoons chopped fresh basil
OR
1 1/2 teaspoons dried basil leaves
1 tablespoon chopped fresh parsley
OR
1 teaspoon dried parsley flakes
1/2 teaspoon fennel seed
1/8 teaspoon pepper
pounds)
1/4 cup margarine or butter (1/2 stick) -- softened
1 1/2 tablespoons chopped fresh basil
OR
1 1/2 teaspoons dried basil leaves
1 tablespoon chopped fresh parsley
OR
1 teaspoon dried parsley flakes
1/2 teaspoon fennel seed
1/8 teaspoon pepper
Directions
Heat oven to 375ú. Place chicken, skin sides up, on rack in shallow
roasting pan. Mix remaining ingredients. Gently loosen skin from chicken
with fingers. Spread margarine mixture between breast meat and skin. Cover
breast with skin. Bake uncovered 50 to 60 minutes or until juice of
chicken is no longer pink when centers of thickest pieces are cut.
roasting pan. Mix remaining ingredients. Gently loosen skin from chicken
with fingers. Spread margarine mixture between breast meat and skin. Cover
breast with skin. Bake uncovered 50 to 60 minutes or until juice of
chicken is no longer pink when centers of thickest pieces are cut.