Countertop Grilled Chicken Breasts With Garlic and Parsley

Ingredients:

1 whole chicken breast, halved and boned, skin left on
8 plump garlic cloves, peeled
1/4 cup chopped flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 medium lemon, juiced
Directions:

Preheat an electric panini maker or double-sided countertop grill. Ease your fingers between the chicken's skin and meat. Bring a small saucepan of water to a boil. Add the peeled garlic cloves and boil them for 1 minute. Drain well and rinse with cold water. Cut the garlic cloves lengthwise into paper-thin slices. Put the garlic in a small bowl with the parsley, salt, and pepper, and toss well. Stuff half of the garlic mixture under the skin of the chicken breasts, then lightly salt both sides. Place the chicken skin side up in the panini maker or countertop grill. Close the lid and cook the chicken until its skin is deep golden brown and the meat is cooked through, about 12 minutes. Test by piercing the meat with a thin skewer and checking to see that the juices run clear.

While the chicken is cooking, melt the butter in a small sauté pan over medium-high heat. Add the remaining garlic-parsley mixture and sauté until the garlic starts to turn golden, 3 to 4 minutes. Add the lemon juice and stir and scrape with a wooden spoon to dissolve the pan deposits. Taste the sauce and, if necessary, adjust the seasoning with a little more salt and pepper. Transfer the chicken breasts to two heated plates, spoon the sauce over and around the chicken, and serve.

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