panfried-chicken-breasts-with-oregano-garlic-butter-108172.json

{
    "directions": [
        "Mince garlic and mash to a paste with salt using a large heavy knife.",
        "Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.",
        "Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.",
        "Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken."
    ],
    "ingredients": [
        "1 garlic clove",
        "1/4 teaspoon salt",
        "5 tablespoons unsalted butter, softened",
        "1 tablespoon chopped fresh oregano",
        "1/4 teaspoon dried hot red pepper flakes",
        "4 chicken breast halves with skin and bones (2 to 2 1/4 lb)",
        "1 tablespoon olive oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Garlic",
        "Herb",
        "Quick & Easy",
        "Low/No Sugar",
        "Summer",
        "Pan-Fry",
        "Oregano",
        "Gourmet"
    ],
    "title": "Panfried Chicken Breasts with Oregano Garlic Butter",
    "url": "http://www.epicurious.com/recipes/food/views/panfried-chicken-breasts-with-oregano-garlic-butter-108172"
}