Try replacing marylands with chicken thigh cutlets. Fresh tarragon or lemon thyme makes a tasty change to the flavour instead of parsley.
100g butter, chopped
2 cloves garlic, crushed
1 tblsp chopped fresh parsley
1 tsp finely grated orange rind
8 x 250g chicken marylands
Salt and pepper, to taste
Extra chopped fresh parsley and lemon wedges, to garnish
Combine butter and garlic in a small saucepan. Stir over a low
heat until butter is melted. Remove from the heat. Stir in parsley and rind.
2 Place chicken in an oiled, extra large roasting pan. Brush butter mixture over chicken. Season with and salt and pepper.
3 Cook in a hot oven (200C), brushing with pan juices halfway through, for about 40 minutes, or until chicken is golden and cooked through. Remove from oven.
4 Transfer chicken to a serving platter. Spoon over pan juices. Sprinkle with extra parsley. Garnish with lemon wedges.