Chicken with Fennel
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
Methods/steps
Heat oven to 375?
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
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
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