HOME > Chowhound > Home Cooking >   Recipe for under-skin flavor
rub on skinless chicken -- can I make it work?    • 2  I've got
a recipe I love for chicken-- a mix of butter mashed with mashed
garlic, thyme, and mustard is spread and squooshed *under* the
skin of a spatchcocked chicken. If I want that mix on skinless
boneless breasts-- make foil packets? What would be the best way
to do this?    1. Click to Upload a photo (10 MB limit)   1. I'd
use your recipe as a guide to make a sauce for the chicken. I
would sear in a skillet, add garlic, deglaze with some white
wine or chicken stock add thyme and mustard and finish with a
knob of butter.      1. First of all, if your mix uses grey
poupon dijon for your mustard it sounds like we use the same mix
- We just love it, and I rarely do chicken thighs any other way
these days.        If I was doing skinless chicken breasts, I
would probably either do them in a pouch as you suggest with
some lemon slices on top of the mix or skip the pouch and use
some type of th