Directions

1. In a small saucepan, bring water to a boil. Add garlic and cook for 3 minutes.
2. Drain garlic, peel, and cut into thin slices.
3. In a small bowl, combine garlic, 1/2 cup parsley, and seasoning. Mix well.
4. Loosen skin from each chicken breast to form a pocket. Place about 1 teaspoon of garlic mixture under skin of each breast.
5. Heat a skillet over medium-high heat. Add chicken skin-side down and cook until golden, about 4 minutes. Turn chicken and cook until an inserter thermometer reads 165°F for 15 seconds.
6. Turn chicken and reduce heat to medium. Cover and cook until no longer pink, about 10-12 minutes.
7. Transfer chicken to a plate. Clean skillet. Add remaining chopped parsley, broth, and lemon juice to pan. Bring to a boil and cook for 1 minute.
8. Spoon broth mixture over chicken and enjoy.

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