2 cups water
8 cloves garlic, unpeeled
6 Tbsp chopped fresh parsley, divided
1 tsp grated lemon rind
1/4 tsp salt
4 single chicken breast fillets, with or without skin (125g each)
1/4 cup chicken stock
8 tsp fresh lemon juice
Lemon wedges and fresh parsley to garnish
8 cloves garlic, unpeeled
6 Tbsp chopped fresh parsley, divided
1 tsp grated lemon rind
1/4 tsp salt
4 single chicken breast fillets, with or without skin (125g each)
1/4 cup chicken stock
8 tsp fresh lemon juice
Lemon wedges and fresh parsley to garnish
- In a small saucepan, bring water to the boil. Add garlic; cook for 10 minutes. Drain garlic; peel and cut into thin slices. In a small bowl, combine garlic 1/4 cup of chopped parsley, lemon rind, and salt. Mix well.
- Using a sharp knife, cut a pocket in each breast. Place 1 tsp of garlic mixture into each pocket.
- Heat a large non-stick frying pan over medium-high heat. Add chicken skin-side down, cook until golden, about 4 minutes. Turn chicken, reduce heat to medium.
- Cover and cook until no longer pink in centre, about 10 to 12 minutes. Transfer chicken to plate. Using paper towels, wipe any fat from frying pan.
- Add remaining chopped parsley, stock, and lemon juice to pan. Bring to the boil and cook for 1 minutes. Spoon mixture over chicken. Garnish with lemon wedges and parsley sprigs.