4 med. chicken breasts
15 cloves garlic or 1 head
6 tbsp. chopped parsley
1/4 tsp. each salt and pepper
1/2 tsp. lemon rind
1 tbsp. butter
1 tbsp. olive oil
2 tbsp. lemon juice

Trim off any excess fat from chicken. If boning, leave on the skin. Blanch the garlic cloves in boiling water for 5-10 minutes. There is no need to peel the cloves. Drain cloves, remove skins, and slice. Combine the garlic with parsley, salt, pepper and lemon rind. Place about 1 teaspoon mixture under the skin of each chicken breast. Heat the butter and olive oil in a heavy skillet. Brown the chicken, skin side down first, then turning. Brown about 4 minutes on each side. Lower heat.

Cover skillet and simmer about 15 minutes. Remove cover. Saute remaining garlic mixture in small skillet coated with non-stick pan spray. Stir in lemon juice. Spoon over chicken. Sprinkle with extra parsley.