This is yet another way to prepare and present chicken breasts. The flavors of the herb paste permeate the meat and makes for a great presentation.
3 large garlic cloves, pressed or finely chopped
1 teaspoon dried oregano
1/4 – 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves (bone-in with skin)
Preheat oven to 500°F with oven rack in upper third.
Mash garlic into a paste with 1/2 teaspoon salt. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long slit, about 1 1/2 inches deep, in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a shallow baking pan until just cooked through, 20 to 25 minutes.