Good garlicky afternoon, Around the Tablers! I’m getting ready to head over to Ezio’s for an Italian mid-week lunch with my Farm and Dairy friends. I’ll have the pesto bruschetta flatbread, please! It’s a good thing that I’ll be tucked away in my corner the rest of the day, because yowza! Hello, garlic!! But talk about being worth it.
What is it about garlic that makes us all cringe when we smell it on someone else? I mean, we all eat it. We all smell like garlic sometimes. (Sounds like a song lyric, right? Haha.) Have you ever known someone who takes garlic supplements? I have. Not pleasant, I can assure you. But garlic can be a super-hero when eaten or taken as a dietary supplement.
The University of Maryland Medical Center has an excellent read on the health benefits of taking garlic. We’re talking about ailments including the common cold and cancer. Garlic can boost your body’s response to these issues and many more. Check it out here.
Alright, alright, I’m done being all scientifical and stuff. Let’s get down to the yummy stuff. Garlic Stuffed Chicken. Your mouth just watered a little, didn’t it? I make it with smashed redskin potatoes and roasted asparagus. And I usually double this recipe to make sure I have plenty of leftovers. It’s that good.
By the way… tick-tock. It’s almost time for lunch. Ezio’s loves garlic, hence, I love Ezio’s.
Easy peasy, lemon squeezy.
Go make something awesome,
Garlic Stuffed Chicken
- 2 cups water
- 8 garlic clove (unpeeled)
- 6 tablespoons fresh parsley (chopped, divided)
- 1 teaspoon lemon zest (grated)
- 1 teaspoon seasoning blend
- 4 chicken breasts (4 ounce, with skin)
- 1/4 to 1/3 cup chicken broth
- 2 tablespoons lemon juice (fresh)
- In a small saucepan, bring water to a boil. Add garlic; cook for 10 minutes. Drain garlic, peel and cut into thin slices. In a small bowl, combine garlic, 1/2 cup of chopped parsley, lemon zest, and seasoning. Mix well.
- Loosen skin from each chicken breast to form a pocket. Place about 1 teaspoon of garlic mixture under skin of each breast. Heat a large nonstick skillet 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 center, about 10 to 12 minutes. Transfer chicken to a plate. Wipe any fat away from the skillet.
- Add remaining chopped parsley, broth, and lemon juice to pan. Bring to a boil; cook for 1 minute. Spoon mixture over chicken.
Get more "Ask Jen" in your inbox each week by getting Around the Table.
It's a FREE weekly e-newsletter all about food. Sign Up Today!