Chicken With Garlic and Parsley Recipe
Photo Courtesy Wolfgang Puck

Wolfgang Puck’s food is creative, beautifully presented, healthy and easy to prepare. Try this chicken recipe with garlic and fresh parsley next time you want to impress your family or friends.

SERVES  4

INGREDIENTS

4 chicken breast halves, boneless, skin-on
12 cloves garlic, peeled
1/4 cup Italian parsley leaves
Salt
ground white pepper
2 tablespoons (1 ounce) unsalted butter
Juice of 1 large lemon
1 tablespoon parsley, finely chopped

INSTRUCTIONS

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 sauté pan and gently sauté the remaining garlic mixture. Add the lemon juice and chopped parsley, and season to taste with salt and pepper.

PRESENTATION

Place the chicken breasts on 4 large heated dinner plates.Top with the sautéed garlic and parsley. Serve with fresh vegetables cooked al dente.

Note: Make sure to get the charcoal very hot and let it get coated with gray ash before grilling the chicken. If you are using a gas or electric grill, get it very hot, too, then turn the heat down to medium to cook the chicken.

WINE RECOMMENDATION

Wolfgang Puck recommends Rosé with barbecued chicken. “Rosé wines are fresh, fun and ideal for summer. Look for a Provencal wine or perhaps a white Zinfandel from California. Domaine Ott’s classic Rosé is one of the best from the South of France.”

—Wolfgang Puck

NOTES

This entree has been a favorite on the menu at Spago since the restaurant’s opening, probably because it is so easy to prepare, quick and delicious.

– The Gourmet Review

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