I’m the lucky recipient of some homemade saffron rolls from my friend Charlotte and I figure they’d be perfect for sopping up pan juices. This recipe is one of the first ones I ever developed – although it came about because I spilled part of a bottle of Worcestershire sauce all over some chicken that was thawing in the pan. A happy accident that became the basis of a tasty dish.
4 chicken breasts
freshly ground black pepper
2 tablespoons lemon juice
4 tablespoons Worcestershire sauce
4 tablespoons butter, melted
2 cloves garlic, minced
Score chicken breasts with about three slices on one side and pepper them lightly on both sides. Place chicken in a shallow casserole dish that has been lightly buttered. Mix together the rest of the ingredients and pour over the chicken. Cover tightly with aluminum foil and bake at 350º F for 45 minutes. Remove cover and bake for 10 more minutes.