Butter Broiled Chicken
Recipe: Butter Broiled Chicken
Source: Mom & Dad
Serves: 4-6
Cook's Notes: I don't know where my mother and father learned to cook chicken breasts this way, but it's just the best, very simple, very delicious, and lately I've been using the leftovers to make Quick Avgolemono Soup, which is adapted from a Cooking Light recipe that I got online -- currently my favorite soup!
4-6 Chicken Breasts, bone in
1/2 cup Butter, melted
Salt & Pepper
Preheat broiler. Line a pan suitable for the broiler with heavy duty foil and spray with non-stick spray. Lay the chicken breasts in the pan skin side up and brush with some of the melted butter. Broil 5-6 inches from heat for 15 minutes. Breasts should have just started to brown. Turn breasts bone side up, brush with butter, broil 30 minutes. Breasts should be nicely browned on that side. Turn breasts skin side up again, brush with butter, sprinkle with salt and pepper to taste, and broil for another 15 minutes. Skin should be nicely browned, meat will be tender and juicy but thoroughly cooked. Serve with a little of the drippings, if desired. Save any remaining drippings and leftover chicken for Avgolemono Soup (or another recipe).
Source: Mom & Dad
Serves: 4-6
Cook's Notes: I don't know where my mother and father learned to cook chicken breasts this way, but it's just the best, very simple, very delicious, and lately I've been using the leftovers to make Quick Avgolemono Soup, which is adapted from a Cooking Light recipe that I got online -- currently my favorite soup!
4-6 Chicken Breasts, bone in
1/2 cup Butter, melted
Salt & Pepper
Preheat broiler. Line a pan suitable for the broiler with heavy duty foil and spray with non-stick spray. Lay the chicken breasts in the pan skin side up and brush with some of the melted butter. Broil 5-6 inches from heat for 15 minutes. Breasts should have just started to brown. Turn breasts bone side up, brush with butter, broil 30 minutes. Breasts should be nicely browned on that side. Turn breasts skin side up again, brush with butter, sprinkle with salt and pepper to taste, and broil for another 15 minutes. Skin should be nicely browned, meat will be tender and juicy but thoroughly cooked. Serve with a little of the drippings, if desired. Save any remaining drippings and leftover chicken for Avgolemono Soup (or another recipe).