Broiled Herb Butter Chicken

I followed the recipe as written, but it didn't turn out as well as I'd hoped. The chicken was bland and a bit dry on the edges. I also didn't care for the butter flavor, but I usually use olive oil. Broiling caused a lot of smoke, and the end result wasn't worth the trouble. This is a good recipe to tweak, though, so the next time I made it, I replace the butter with olive oil and mixed it with double the amount of garlic cloves (crushed). I then pounded the breasts to a uniform thickness and marinated them in the oil and garlic mixture for 30 minutes at room temp. I then used fresh herbs but doubled the amount except for the rosemary (used recipes's original amount as I'm not a big fan of rosemary) and added that to the chicken marinade and mixed well. I wrapped the chicken in aluminum foil and baked at 350 for 20 minutes, then opened the foil and broiled on high (my oven doesn't have broil temps, just high or low) with chicken on top rack to add some color. I then squeezed fresh lemon juice over the chicken just before serving. With my changes, I would give this five stars. The chicken was VERY juicy, and almost fall-apart tender. The lemon juice "brightens" the flavor. Garlic is a great tenderizer, and the marinating really gives it time to work, resulting in juicier, more tender chicken.

I followed previous reviewers' advice and used 1/4 cup of butter which I melted and mixed with the herbs and garlic. I used this mixture to baste the chicken regularly and it was delicious!

This recipe didn't go very well. It created a whole lot of smoke and was not very flavorful. If I HAD to make it again I would marinade the chicken overnight and cut the butter in half. The only change I made was to add 2 tsp. of italian seasoning. I highly recommend "Chicken Breasts With Herb Basting Sauce" instead of this recipe. I will not be making this recipe again.