Chive butter melts under the skin of the chicken breast to infuse the chicken with moisture and flavour.
Energy 1778kJ | Fat saturated 13.00g |
Fat Total 21.00g | Carbohydrate sugars - |
Carbohydrate Total - | Dietary Fibre - |
Protein 57.00g | Cholesterol 196.00mg |
Sodium 277.64mg |
All nutrition values are per serve.
- Step 1
Combine butter, chives, garlic, parmesan, and salt and pepper in a small bowl.
- Step 2
Use your fingers to gently loosen chicken skin on each piece of chicken. Press a heaped tablespoonful of chive butter under skin. Place chicken onto a plate. Cover. Refrigerate for 30 minutes, or until butter is firm. Remove. Spray lightly with oil. Season with salt and pepper. Preheat oven to 230°C.
- Step 3
Transfer chicken to 2 lined baking trays. Cook for 10 minutes. Swap trays around. Reduce oven to 200°C. Cook for a further 15 minutes, or until is cooked through.
- Step 4
Cover chicken with foil. Set aside to rest for 15 to 20 minutes before serving.
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