Roasted Chicken Breasts With Chipotle, Cumin, And Cilantro

1. 1

   Adjust oven rack to middle position; heat oven to 450 degrees.

2. 2

   Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.

3. 3

   In small bowl, mix minced chipotle chiles in adobo, ground cumin, chopped fresh cilantro leaves, 1/2 teaspoon salt, and butter until combined.

4. 4

   Sprinkle underside of chicken breasts liberally with salt and pepper.

5. 5

   Gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat.

6. 6

   Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.

7. 7

   Set chicken breasts on broiler pan rack, propping up breasts on rib bones.

8. 8

   Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.

9. 9

   Transfer chicken to cutting board and let rest 5 minutes. Carve.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.