A crispy bone-in skin-on chicken breast (AKA split chicken breast) stuffed with butter and garlic with great taste and the moistest roasted chicken you have ever had.
Bloom some garlic, add it to melted butter, put it in the middle of a chicken breast and brush the skin with it also. Cover with a healthy dose of my 7:2:2 spice mix and bake until crispy. With the butter, I feel like Paula Deen. Very yummy ( I swore I would never use that word, but I quoted my wife).
I think it was a 5 for my wife. The was great moisture and tenderness. While there’re butter and garlic taste inside, I think I expected a little more garlic taste there.
Notes: This was moister than breasts I have brined. My 7:2:2 seasoning salt was the star of the skin and added so much garlic taste that the inside just didn’t pop as much.
Preheat oven to 400 degrees convection. Trim two split chicken breast of any extra fat and trim off rib section if you desire. (not a must and will give you more tasty skin if you keep it). Pat dry.
Crush two large cloves of garlic and crush. In a small pan, add one tsp of olive oil over medium-high heat. When hot, add garlic and cook until starting to clear. About 2 minutes.
Place 2 T butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.
In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger create a pocket inside the breast without causing another hole.
Reserve about a teaspoon of the butter/garlic mixture and then add 1/2 of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and a baking rack sprayed with PAM.
Place on a prepared pan lined with aluminum foil and a rack sprayed with PAM. Season the top with 7:2:2 seasoning. (See link here) If you don’t have that then a sprinkle of garlic salt and pepper.
Bake in 400 degrees oven until internal temp of 165. About 45 minutes depending on the size of the breast. Allow to set for 10 minutes before serving.
July 8, 2016