1/4 cup roasted garlic cream (see recipe)
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Set the oven at 400 degrees. Place the chicken, skin side up, on a cutting board. With the heel of your hand, press the chicken as hard as you can right in the middle so the bone cracks and the breasts sit flat.
Set the chicken breasts in a baking dish that will hold them without overlapping.
In a bowl, combine the garlic cream and parsley. Slip your fingers between the skin and flesh of the chicken to make a pocket; spoon the mixture under the breasts and flatten the skin.
Drizzle the chicken with oil, sprinkle it with salt and pepper, and roast the chicken for 30 to 40 minutes or until it is cooked through. Broil the chicken for 2 minutes, just to brown the skin. Serve at once with rice pilaf.
By Sheryl Julian and Julie Riven