Instructions: In a small saucepan, bring water to a boil. Add garlic; cook for 10 minutes. Drain garlic, peel and cut into thin slices. In a small bowl, combine garlic, 1/4 cup of chopped parsley, lemon peel and salt. Mix well.

Loosen skin from chicken to form a pocket. Place about 1 teaspoon of garlic mixture under skin of each breast.

Heat a large nonstick skillet over medium high heat. Add chicken skin side down; cook until golden about 4 minutes. Turn chicken; reduce heat to medium.

Cover and cook until no longer pink in center; about 10 to 12 minutes. Transfer chicken to a plate; using paper towels, wipe any fat away from the skillet.

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