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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

Servings2CourseMain Dish

MethodBakingSpecialityPart of Menu

Main IngredientChickenInterest GroupExotic

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.

Editors Review

Here is an excellent video that shows a fantastic recipe with chicken breasts. The unique style in which the chef makes this chicken breasts is outstanding. Presentation of this fantastic dish in an envelope made of aluminum foil is very impressive.

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

shantihhh says :

Lavender is commonly found in spice shops and online. Best of all grow your own lavender! I like the Provence type best for culinary uses.

Posted on: 23 February 2010 - 3:58pm

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