We like chicken breasts, so even tho this was more fat than we usually allow in a meal, I used a relatively shallow roasting pan, filled it with beef broth, threw in baby carrots, unpeeled green apple slices and a few cloves of garlic. I placed the breasts, skin on, rubbed with butter, salt, pepper, thyme and paprika, on a Pam sprayed rack above the liquid. (Adding bacon on top of butter would really have put us over the top.) I baked the chicken in a slow oven (325 degrees) for about one and a half hours. The chicken was nicely browned and wonderfully juicy. What was left of the broth, plus the carrots, apple and garlic, I put into the food processor, added a touch of Kitchen Bouquet for coloring, and made a kind of gravy. It was a surprisingly good dish! Thank you RioChick!
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We like chicken breasts, so even tho this was more fat than we usually allow in a meal, I used...