1 garlic clove, minced 1/4 teaspoon salt 5 Tablespoons unsalted butter, softened 1/2 Tablespoon fresh rosemary, finely chopped Dash of hot red pepper flakes 4 chicken breast halves with skin and bones left on 1 Tablespoon olive oil
Mince the garlic and mash into a paste with the flat side of a chef’s knife. Add the salt and continue to mash until a paste forms.
Mix together the garlic mixture, butter, rosemary, hot red pepper flakes with a fork. Adjust seasonings to taste with salt and freshly ground black pepper.
Pat chicken dry. Cut a 2 inch long slit in each breast half and fill each pocket with about 2 teaspoons of the butter mixture. Season the outside of the chicken with salt and freshly ground black pepper.
Heat the oil in a large heavy skillet over medium high heat. When hot, add the chicken, skin sides down; cook, uncovered, until well browned about 6-8 minutes. Turn the chicken over and cover the skillet. Continue to cook until the chicken is just cooked through, about 10 minutes. Remove the chicken from the skillet and transfer to a platter. Spread the tops with the remaining butter and tent with foil. Let rest for 5 minutes. Serve.