Baked Enveloped Chicken Breasts Recipe Video
Respect Your Taste with Chef Sam. Cooking with love in another excellent cooking demo with Olio & Spices products. For more recipes and videos, please visit www.RespectYourTaste.com/
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Ingredients
Reviewer’s Note:
Ingredients:
• chicken breast
• red onion sauce
• province blend
• sliced onions
• sliced mushrooms
• olive oil
• salt and pepper
Directions
Reviewer’s Note:
Directions for preparation:
• Add some olive oil in a baking pan lined with aluminum foil.
• Place the chicken breast pieces in it.
• Layer the onions and mushrooms on the chicken.
• Sprinkle some province blend and salt and pepper on top.
• Add the red onion sauce and drizzle it all over the preparation.
• Seal the aluminum foil on all the sides to make an envelope.
• Preheat the oven to 320 F.
Directions for preparation:
• Add some olive oil in a baking pan lined with aluminum foil.
• Place the chicken breast pieces in it.
• Layer the onions and mushrooms on the chicken.
• Sprinkle some province blend and salt and pepper on top.
• Add the red onion sauce and drizzle it all over the preparation.
• Seal the aluminum foil on all the sides to make an envelope.
• Preheat the oven to 320 F.
Comments
Comments: 5 |
Add a Comment
foodpsychologist says :
Hi Chef,
Thanks for this delicious baked enveloped chicken breasts and thanks Shantihh for letting know the ingredients that make the Provence blend seasoning. I think most of them are easily available other than lavender.
Posted on: 23 February 2010 - 8:54am
aparna.priya says :
Hi Shantihhh, how are you? I was also confused about province blend, and here you gave the answer....thanks :)
Posted on: 6 January 2010 - 10:22pm
shantihhh says :
I think it is Herbes de Provence which is typical in South Fran ce cuisine. It is a blend o9f herbs.
•2 tablespoons plus 11/2 teaspoons dried oregano
•2 tablespoons plus 1 1/2 teaspoons dried thyme
•2 tablespoons dried savory
•2 tablespoons dried, crushed lavender (optional)
•1 teaspoon dried basil
•1 teaspoon dried sage
•1 teaspoon dried, crushed rosemary
I always use lavender! However various villages use different herbs but usually thyme is included.
Posted on: 3 December 2009 - 8:41am
healthyeating says :
Hi chef, can you please tell what is province blend ?
Posted on: 3 December 2009 - 3:12am
