One of Spago’s original recipes, this dish is still on the restaurant’s menu today.
Serves 4
2 bulbs garlic
¼ cup finely chopped Italian parsley
sea salt
freshly ground black pepper
4 chicken breasts, deboned with skin intact
2 tbsp. unsalted butter
2 tbsp. freshly squeezed lemon juice
1. Place the garlic bulbs in a saucepan and add water to cover, about ½ a cup. Bring to a boil over medium heat. Remove from the heat and drain. Peel the garlic and cut each clove into very thin slices. Toss in a bowl with the parsley, and season with salt and pepper.
2. Loosen the skin on the chicken and stuff about 2 tbsp. of the garlic mixture between the skin and the meat of each breast. Reserve the remaining garlic mixture.
3. Grill the chicken for 5 to 7 minutes on each side, or until the flesh is no longer pink in the center.
4. Heat the butter in a skillet, then add the reserved garlic mixture and sauté for a few minutes. Add the lemon juice and salt and pepper to taste. Heat through. Place the chicken on a platter and spoon the garlic sauce over it.