Italian-Style Butterflied Chicken - ★Cooking Recipes★

Directions for: Italian-Style Butterflied Chicken

Ingredients

Chicken

cup butter, softened

1/4 cup chopped fresh basil or 2 teaspoons dried basil

3 clove garlic, finely chopped

cup grated parmesan

cup breadcrumbs

1 chicken

salt and pepper

Sauce

1 tsp cornstarch

1 Tbsp water

1-1/2 chicken broth

1 Tbsp lemon juice

salt and pepper

Directions

Chicken

1. With the rack in the middle position, preheat the oven to 180C (350F).

2. In a bowl, combine the butter, basil and garlic. Season with salt and pepper. Set aside.

3. In another bowl, combine the Parmesan and breadcrumbs. Set aside.

4. Place the chicken on its back on a cutting board and, using a chefs knife, cut through the back along one side of the backbone. (If you prefer, you can cut out the backbone.) Turn the chicken over, open it and press to flatten. Gently work your fingers under the skin of the breast and legs, loosening it without tearing. Pat the chicken dry. Spread 3/4 of the butter mixture evenly under the skin. Rub the chicken with the remaining butter. Season with salt and pepper. Sprinkle with the breadcrumb mixture.

5. Place the chicken on a cookie sheet. Insert a meat thermometer into the thigh without touching the bone. Roast until the thermometer reads 82C (180F), about 1 hour and 15 minutes.

Sauce

1. In a bowl, combine the cornstarch and water. Set aside.

2. After removing the chicken, pour the broth into the roasting pan. Scrape the bottom of the pan to free up any brown bits. Pour into a small saucepan, bring to a boil and add the lemon juice. Whisk in the cornstarch mixture. Simmer 1 minute. Strain into a sauceboat. Season with salt and pepper.

3. Serve the chicken with the sauce.

See more: Roast, Poultry, Dinner, Chicken, Lunch, Main