Rosemary Lemon Stuffed Chicken Breasts
4 chicken breasts, bone in, skin on
1 fresh lemon, cut into thin slices
4 sprigs fresh rosemary, bruised with fingers to release natural oils
3 cloves garlic, crushed and peeled
3 tablespoons unsalted butter, divided and cut into small pieces
2 tablespoons extra virgin olive oil
salt and pepper to taste
Preheat oven to 400˚
Line metal baking sheet with aluminium foil. Place chicken breasts on aluminium foil and pat dry. Gently lift skin and stuff area between meat and skin with lemon slices, crushed garlic, rosemary sprigs and butter.
Drizzle olive oil over skin and use fingers to evenly spread. Season with salt and pepper to taste.
Place pan into pre-heated oven and roast for 45 – 50 minutes, or until juices run clear. (Meat should no longer be pink). Remove from oven and cover with tented aluminium foil for 10 – 15 minutes and serve.