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Amy's Amazing Baked Chicken Breasts

"Skin-on fowl breasts are filled with seasoned compound butter right beneath the skin for the juiciest, most flavorful chicken ever!"

Ingredients :

2 skin-on, boneless hen breasts
4 oz horseradish-chive compound butter
1 yellow onion, reduce into 5 complete slices
2 cups chook inventory
salt and freshly ground black pepper to taste

Instructions :

Prep : 15M	Cook : 2M	Ready in : 1H10M

Preheat the oven to 350 degrees F (one hundred seventy five stages C).
Using 2 fingers, loosen the pores and skin on each chicken breast. Thinly slice compound butter and stuff beneath skin to cowl as a good deal of the chicken as possible.
Layer onion slices on the bottom of a tumbler baking dish. Pour in hen stock. Place bird breasts on pinnacle of the onions, pores and skin-side up. Season with salt and pepper.
Bake in the preheated oven for half-hour. Start basting bird with its juices and rotate if pores and skin isn't always crisping lightly. Continue baking till hen is no longer pink within the center and the juices run clear, approximately 25 extra mins, relying on the dimensions of the chicken breasts. Baste bird every five to 10 mins. An on the spot-study thermometer inserted into the center should read as a minimum a hundred sixty five stages F (seventy four degrees C).

Notes :

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