Preheat oven to 375 degrees convection or 400 conventional oven. Trim two split chicken breast of any extra fat and trim off rib section if you desire. 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 tablespoons butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.
Prep a baking pan by lining with aluminum foil and a baking rack sprayed with PAM. You may cook without a rack of you don't have one.
Make the pocket:1) In the thicker side of the chicken breast, cut a 1-inch slot2) With your finger create a pocket inside the breast without causing another hole.3) 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. Season the top with 7:2:2 seasoning. If you don't have that, then a sprinkle of garlic powder, salt, and pepper.
Bake until internal temp of 165. About 45 minutes, depending on the size of the breast. Allow to sit for 10 minutes before serving.
An easy recipe to scale up or down. If cooking more than two, arrange on the tray with the thicker end towards the outside.
The main secret to this recipe is to use smaller breasts and try to cook breasts that are about the same size.
I prefer to use salted butter.
A rack is not required but recommended
The garlic needs to be "bloomed" a bit before using it, or you will have a bit of a raw garlic taste.
If browning too much towards the end of cooking, tent lightly with foil like you would a turkey.
Good refigerated for 3-4 days or frozen for 3-4 months.
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