Hilary's Chicken
Supposedly this is Hilary Clinton's recipe. Though I am skeptical she cooks much, it is a good recipe.
Supposedly this is Hilary Clinton's recipe. Though I am skeptical she cooks much, it is a good recipe.
- Carbohydrate 12.3396535416467 g
- Cholesterol 83.6915625065405 mg
- Fat 7.37747104413158 g
- Fiber 2.26372089184925 g
- Protein 28.8023268750213 g
- Saturated Fat 4.09995067864581 g
- Serving Size 1 1 Serving (253g)
- Sodium 159.908953142495 mg
- Sugar 10.0759326497975 g
- Trans Fat 0.835352198088978 g
- Calories 234 calories
Step-by-step
- Heat oven to 425?. In a shallow baking dish, combine the butter, onion, garlic, thyme, salt an pepper, rosemary and sage, marjoram, and red pepper sauce. Add the chicken and turn to coat. Tuck the edge of each breast under, forming a rectangular shape about 1 ? inches thick.
- Bake uncovered, basting frequently with the pan juices, for 14 minutes or just until juices run clear when chicken is pricked with a fork. Transfer to a warm serving platter, spoon over the pan juices, and sprinkle with the parsley.
Melted butter does the heavy lifting in this preparation, acting as a lipid vehicle that carries fat-soluble aromatic compounds from the herbs directly to the surface of the meat while preventing desiccation during high-heat roasting.
- Preheat the oven fully to 425 degrees Fahrenheit before introducing the baking dish to ensure immediate protein coagulation and moisture retention.
- Tuck the thin fillet ends underneath each breast to create a uniform 1.5-inch thickness, which prevents those tapered edges from overcooking into a dry, stringy texture before the center reaches completion.
- Baste the meat every four minutes using a large spoon to redistribute the hot butter and pan drippings over the top surface.
- Remove the chicken from the oven the moment the internal temperature registers 165 degrees Fahrenheit or when the juices run completely clear upon being pierced with a fork.
- Scale quantities linearly by doubling the herb and butter ratios if cooking eight portions, ensuring the baking dish remains uncrowded so the meat roasts rather than steams.
Leftovers will keep safely in an airtight container in the refrigerator for up to three days. Reheat gently at 325 degrees Fahrenheit with a splash of chicken broth to restore moisture.
