Chicken Recipes: Chicken Breast Baked In A Bag

Chicken Breast Baked In A Bag

  • 1 handful dried porcini
  • 9 oz mixed mushroom, (field, oyster, and shiitake), torn up
  • 1 large wineglass white wine
  • 2 medium potato, peeled, sliced, and, cooked
  • 3 large knobs of butter, (3 tbsp)
  • 1 handful fresh thyme
  • 2 cloves garlic, peeled, and, sliced
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 2 x 7 oz skinless chicken, breasts, scored
  • 1 egg, beaten
Cooking Procedures:
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix the mushrooms, wine, potatoes, butter, thyme, garlic, olive oil, salt, and pepper together in a bowl; add the chicken.
  • Using wide aluminium foil, make a bag by folding 1 large (about 3 feet) piece in half.
  • Brush all four edges with egg wash and fold the foil in half again, creating a double thick bag with a closed end.
  • Fold the side edges over twice, creating two sealed edges; and leaving one side open.
  • Place mixture into the aluminium foil bag, including all the liquid, making sure you don't pierce the foil.
  • Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray.
  • Place the tray on a high heat on the burners for 1 minute to get the heat going, then bake in the middle of the preheated oven for 25 minutes.
  • Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.

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