Garlic-roasted chicken breasts from Gourmet Magazine, October 2007: The Restaurant Issue (page 180) by Ian Knauer

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Rutabaga on August 02, 2015

    This is a good method for cooking plain chicken breasts; stuffing them with garlic really helps keep them flavorful, and my husband especially enjoyed them. I cooked them at 425 F for about 35 minutes since I had another dish in the oven simultaneously. Next time, I hope to try them at 500 F as called for, to see if that better locks in the moisture. I also left out the red pepper flakes to accommodate our four-year-old.

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