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Roasted Chicken Breasts with Gremolata

November/December 1994

Your rating: None Average: 3.3 (3 votes)

Gremolata, a mixture of herbs, garlic and lemon zest, is stuffed under the skin, contributing its extraordinary fragrance to the chicken. To ensure moist and succulent meat, the skin is left on for roasting, but removed before carving. This is an excellent treatment for all kinds of poultry; for a turkey, make a double or triple batch of gremolata. Serve with plenty of Garlic Mashed Potatoes to soak up the sauce.



READER'S COMMENT:
"This was very good. I did add some extra garlic to the mixture. Next time I make it I will double the herb mixture because the chicken breasts were large, and there wasn't quite enough herbs to cover all. Also the gravy was terrific -...
Roasted Chicken Breasts with Gremolata

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 2 cloves garlic, peeled and crushed
  • 1/4 teaspoon kosher salt, plus more to taste
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons freshly grated lemon zest
  • Freshly ground pepper, to taste
  • 2 whole bone-in chicken breasts with skin, (1 1/2-2 pounds)
  • 3/4 cup dry white wine
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard

Preparation

  1. Preheat oven to 425°F. Place a rack in a roasting pan or large ovenproof skillet; lightly oil the rack or spray it with cooking spray.
  2. Mash garlic and salt into a paste with with the side of a chef’s knife. Combine the mashed garlic with parsley, rosemary (or thyme), lemon zest and pepper in a small bowl.
  3. Press the breastbone of each whole chicken breast with the heel of your hand to flatten slightly. Discard any visible fat. Carefully separate the chicken skin from the flesh with your fingers. Stuff the herb mixture between the flesh and the skin. Place the chicken breasts on the prepared rack and roast until the chicken is no longer pink in the center, about 35 minutes.
  4. Transfer the chicken to a carving board, cover and keep warm. Pour the drippings from the pan into a small bowl and chill in the freezer. Add wine to the roasting pan and bring to a boil, stirring to scrape up any brown bits. Boil until reduced by half, 3 to 5 minutes. Pour in broth, return to a boil and cook for about 5 minutes to intensify the flavors.
  5. Skim the fat from the chilled pan drippings and add the drippings to the sauce. Dissolve cornstarch in water and whisk into the sauce. Cook, whisking, until slightly thickened, about 1 minute. Stir in mustard. Taste and adjust seasonings.
  6. Remove the skin and carve the chicken into thin slices. Serve with the sauce.

Nutrition

Per serving: 202 calories; 3 g fat (1 g sat, 1 g mono); 78 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 29 g protein; 0 g fiber; 203 mg sodium; 287 mg potassium.

Nutrition Bonus: Selenium (36% daily value).

Exchanges: 4 very lean meat


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Recipe Categories

Ease of Preparation
Moderate
Total Time
1 hour or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Fall
Winter
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Italian
Mediterranean
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