 | | Directions |
- Use the best quality chicken available and make sure the breast skin is intact for this recipe.
- Preheat oven to 350° F.
- Cut 8 - 10 slices from the truffle, using a very sharp knife. ( Reserve any crumbs or small bits for sauce.) Melt the butter and carefully coat each slice. Set aside.
- Use your fingers to gently loosen the chicken skin, leaving it attached in several places. Carefully insert the truffle slices under the skin. Arrange them, keeping in mind how you will carve the chicken so each serving will contain some truffle. Lightly salt and pepper the chicken. Center the chicken on a large piece of aluminum foil, folding and wrapping the foil to make a package that seals in the chicken. Place in oven-proof dish and bake until an instant-read thermometer registers 160° F, about 25 - 30 minutes.
- Remove, slice as elegantly as possible, and serve hot.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 8 slices black truffle, preferably fresh |
| - | | 1 bone-in, skin-on chicken breast about 1 1/2 lbs |
| - | | 1 tablespoon butter |
| - | | salt and pepper |
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