August 07, 2017
Dinner, Main Dish, Poultry,
Chicken, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat more
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Arrange the chicken breasts in a skillet in one layer.
Add the 2 garlic cloves, the onion and 1 cup of chicken broth.
Cook, covered over medium heat, turning the pieces once, until the broth has completely reduced and the chicken is tender, about 25 minutes.
Crush the oregano and the 10 cloves of minced garlic in a mortar and pestle with salt and 2 tablespoons chicken broth
Spread this paste over the chicken pieces, turning them so they are evenly covered. Return chicken to the pan and cover, leaving for an hour.
Heat a barbecue grill to low heat and brown the chicken lightly on both sides, brushing with a bit of melted butter or oil as it grills and turning often.
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