- 4 Chicken Breast halves, boneless, skin on
- 12 Cloves Garlic, peeled
- 1/4 cup Italian parsley leaves
- Salt
- Freshly ground white pepper
- 2 tablespoons Unsalted Butter
- 1 Large Lemon, juiced
- 1 tablespoon Parsley, finely chopped
- In a small saucepan, blanch the garlic cloves in boiling water for 1 minute.
- Drain and slice the garlic thinly.
- Toss them in a small bowl with the parsley and a little salt and pepper.
- Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts (about 2 teaspoons per chicken).
- Transfer the chicken to a plate, cover with plastic wrap and chill until ready to use.
- Heat a charcoal or gas grill until moderately hot.
- Grill the chicken 8 to 10 minutes per side until cooked through.
- Do not overcook.
- Heat the butter in a saute pan and gently saute the remaining garlic mixture.
- Add the lemon juice and chopped parsley, and season to taste with salt and pepper.