Seasoned with salt and pepper, the chicken breast is fried until golden crust in a pan and then brought to readiness in the oven. So she retains her juiciness and tenderness. A bright taste she will be given an amazing lemon-mint sauce that does not require cooking. Mint, parsley, lemon, garlic and spices are mixed in blender with olive oil. Sauce chicken breast and enjoy this refreshing and extraordinary taste. Sauce also goes well with any other kind of meat, be it pork or beef. Nutritional Information per serving: (4 total) Calories 359, total fats 4 g., saturated fats g., proteins 26 g., carbohydrates 3 g. fiber g., cholesterol mg., sodium mg., sugar g.
Recipe author – Jackie Hurigan – screenwriter and presenter of the culinary show
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Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Hen
- 4 halves of boneless and skinless chicken breasts
- 2 tbsp. l olive oil
Mint Sauce
- 1 clove garlic, peeled
- 1/4 tsp salt
- 0.5 tbsp. chopped parsley
- 1/3 Art. chopped mint
- 1.5 tsp ground black pepper
- Juice and zest of 1 lemon
- 1/3 Art. olive oil
Recipes with similar ingredients: chicken breasts, lemon juice, parsley, mint
Recipe preparation:
- Preheat the oven to 230 ° C.
- Heat a large frying pan suitable for the oven to moderate high heat. Add olive oil and rotate the pan, to cover its bottom. Salt and pepper the smooth side of each breasts. Place the seasoned side down in the pan and fry, without turning, until golden brown crisp, about 3-4 minutes.
- Salt and pepper the upper side of the chicken and turn over. Cook for 1 minute on the stove, then transfer the pan to the oven and bake until the internal temperature of the breast reaches 74 ° C on meat thermometer, about 6-8 minutes. Transfer to chopping board and let rest for 5 minutes before slicing.
- Sauce: crush a clove of garlic, sprinkle with salt and mash the side of the knife until you get a paste. Shift to blender with parsley, mint, pepper, lemon zest and juice. Grind and then slowly add olive oil. Pour in a small bowl and salt to taste. Deglaze if you wish pan with sauce and serve with chicken. Note This sauce also great for steaks and pork chops.
