4 secrets to make tender and juicy chicken every-time!

published on 7 March, 2019 at 12:46

Chicken in brine

INGREDIENTS:

Bowl

Water

Salt

4 chicken breasts

Oil

Oven tray

METHOD:

1.Put the 4 chicken breasts in a bowl with water and plenty of salt.

2.Drain the breasts, place on the baking sheet, brush with oil or butter and season with spices.

3.Bake at 180ºC for 15 minutes.

Chicken and yogurt

INGREDIENTS:

2 Chicken breasts

Yogurt

Salt and Pepper

METHOD:

1.Pour yogurt in a bowl.

2.Cut the breasts into cubes and add the yogurt. Add salt and pepper.

3.Let marinate for 1 hour and bake at 180ºC for 15 minutes.

Chicken in milk

INGREDIENTS:

2 Chicken breasts

Salt and Pepper

Butter

Onion

Shallot

Garlic

Rosemary

Milk

Lemon

Nutmeg

Basil

METHOD:

1.Season the breasts with salt and pepper.

2.Add butter to a pan until melted.

3.Place the breasts in the hot pan and remove when the top and bottom sides are well seared.

4.Add garlic, onion, shallot, rosemary, basil and milk to the pan, stir. Then place the chicken breasts in the milk.

5.With a peeler, remove a little skin from the lemon and add to the pan.

6.Also add grated nutmeg.

7.Cook in the milk for around 15 minutes or until fully cooked through.
8.Serve with some fresh basil and the milk sauce.

Baking paper chicken

INGREDIENTS:

2 Chicken breasts

Baking paper

Salt and pepper

Rosemary

Lemon

Oil

Oven tray

METHOD:

1.Place baking paper on the oven tray.

2.Drizzle with oil and add rosemary to the paper.

3.Then place the breasts on top, brush with oil and season with salt and pepper.

4.Add some lemon slices and place more parchment paper on top of the breasts and press with your fingers.

5.Bake for 15 minutes at 180ºC.

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