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In a small saucepan, blanch the garlic cloves in boiling water for 1 minute. Drain and slice the garlic thinly. Toss them in a small bowl with the parsley and a little salt and pepper.

Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts (about 2 teaspoons per chicken). Transfer the chicken to a plate, cover with plastic wrap and chill until ready to use.

Heat a charcoal or gas grill until moderately hot. Grill the chicken 8 to 10 minutes per side until cooked through. Do not overcook.

Note: Make sure to get the charcoal very hot and let it get coated with gray ash before grilling the chicken. If you are using a gas or electric grill, get it very hot, too, then turn the heat down to medium to cook the chicken.

Heat the butter in a sauté pan and gently sauté the remaining garlic mixture. Add the lemon juice and chopped parsley, and season to taste with salt and pepper.

Place the chicken breasts on 4 large heated dinner plates. Top with the sautéed garlic and parsley. Serve with fresh vegetables cooked al dente.

This recipe yields 4 servings.

Comments: This entrée has been on the menu at Spago since we opened. It continues to be one of the favorites, probably because it is so simple. Best of all, its fast and easy to make.

Wine Recommendation: I love Rosé with barbecued chicken. Rosé wine are fresh and fun and ideal for summer. Look for a Provencal wine or perhaps a white Zinfandel from California. Domaine Otts classic Rosé is one of the best from the South of France.

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