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1
Adjust oven rack to middle position; heat oven to 450 degrees.
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2
Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
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3
PREPARING THE CHICKEN:.
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4
In a small bowl, mix 1/2 teaspoon salt and butter until combined.
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5
Sprinkle underside of chicken breasts liberally with salt and pepper.
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6
Gently lift skin at bottom of breast to create small pocket for butter.
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7
Using teaspoon, place butter in center of meat.
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8
Pressing on skin, spread butter evenly over meat (and under the skin ).
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9
Rub skin of each whole breast with 11/2 teaspoons oil and sprinkle leberally with pepper.
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10
COOKING THE CHICKEN:.
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11
Set chicken breasts on broiler pan rack, and gently pull out rib cage from each side of breast to create a stable base i.e.
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12
propping up breasts on rib bones.
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13
Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
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14
Transfer chicken to cutting board and let rest 5 minutes.
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15
To carve, follow illustrations 1 through 3 below.
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16
CARVING THE CHICKEN:.
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17
To remove meat, cut straight down along one side of breastbone.
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18
Run knife down along rib cage to remove entire breast half.
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19
Slice each breast half crosswise on bias, making thin slices.
