Recipe - Herb-Roasted Chicken Breasts

3 Garlic cloves; minced /mashed,
(or 1 Tb. frozen minced,
defrosted)
1 teaspoon Dried rosemary
1 teaspoon Dried thyme
6 lg Chicken breast halves
2 tablespoon Olive oil; up to 3
1/3 cup Dry white wine

Stuart just asked about chicken breasts and these are in the oven as we
speak. They call for the breasts w/bone and skin but I use the
bones/skinned breasts as they come packaged (in Israel) and it's fine. It's
pretty lowfat too. You'll need an oven plus a broiler/grill.

Source: Bon Appetit, 5/97

(N.B. I don't particularly like rosemary so tried this batch w/a
combination of garlicparsleyoreganobasilthyme; I think you can be
creative re: spices)

Oven to 375o Arrange chicken in roasting pan. Sprinkle w/salt/pepper.
Combine garlic w/spices in bowl. Rub mixture over breasts. Drizzle olive
oil over chicken. Pour wine into bottom of pan. Bake until just cooked
through, about 30 mins. Turn on broiler; remove chicken from juices;
reserve. Broil until skin browns (or 4 mins if using chicken w/o skin).
Serve warm w/juices poured over. Enjoy and shana tovah!

Posted to JEWISHFOOD digest by Adina Mishkoff adina@amcha.org on Sep 11,
1998, converted by MM_Buster v2.0l.