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Chicken with Fennel

This recipe is rated : 1

Recipe Ingredients

6 bone-in chicken breast halves (about 3
pounds)
1/4 cup margarine or butter (1/2 stick) -- softened
1 1/2 tablespoons chopped fresh basil
OR
1 1/2 teaspoons dried basil leaves
1 tablespoon chopped fresh parsley
OR
1 teaspoon dried parsley flakes
1/2 teaspoon fennel seed
1/8 teaspoon pepper

Cooking Procedures

Heat oven to 375?. Place chicken, skin sides up, on rack in shallow
roasting pan. Mix remaining ingredients. Gently loosen skin from chicken
with fingers. Spread margarine mixture between breast meat and skin. Cover
breast with skin. Bake uncovered 50 to 60 minutes or until juice of
chicken is no longer pink when centers of thickest pieces are cut.
 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

arine. 1 qt. cold water. Salt and pepper. Cut celery in small pieces, slice onion ; add beans and water and allow to simmer half an hour. Rub through a sieve; add strained tomato, oleomargarine and flour rubbed together, and cook until of desired thickness. Season to taste. Mrs. George W. Corner. BELLEVUE BOUILLON J Clam broth. Celery salt. Chicken broth. Whipped cream. Mix equal quantities of boiling clam broth and chicken broth. Season with celery salt and serve in cups with a li

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