Chicken Breasts Tarragon
- ½ cup (1 stick) Challenge Butter softened
- ¼ cup minced fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried tarragon, crushed
- ½ teaspoon salt
- ⅓ teaspoon pepper
- 4 large chicken breasts, split and boned
Preheat oven to 400°F.
Stir together butter and seasonings. Loosen skin on one side of each chicken breast to form pockets, keeping remaining outer edges intact. Place about 1 Tablespoon butter-herb mixture in each pocket. Close pocket and press, smoothing mixture under skin.
Place chicken, skin side up, in shallow baking pan. Bake about 35 minutes or until juices run clear; baste occasionally with pan drippings.