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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

1 Review for Roasted Chicken Breasts with Gremolata

05/03/2010
Anonymous

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 - and I'm not a gravy person.

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