Ingredients

Makes 4 servings

　　1 garlic clove

　　1/4 teaspoon salt

　　5 tablespoons unsalted butter, softened

　　1 tablespoon chopped fresh oregano

　　1/4 teaspoon dried hot red pepper flakes

　　4 chicken breast halves with skin and bones (2 to 2 1/4 lb)

　　1 tablespoon olive oil

　　

Step 1

Mince garlic and mash to a paste with salt using a large heavy knife.

　　

Step 2

Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.

　　

Step 3

Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.

　　

Step 4

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.