Description
Chicken breast baked this sauce, turns out very tender and juicy. As a side dish-roasted sweet peppers. Low calorie and very tasty!
Ingredients
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Chicken breast
500 g
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Milk
150 ml
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Sauce
25 ml
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Onion
1 piece
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Seasoning
-
Sunflower oil
1.5 Tbsp
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Pepper
2 piece
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Cheese
30 g
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Salt
-
Greens
Cooking
The preparation time excluding the time for marinating. Chicken breast cut into long strips
For the marinade, mix the milk, pomegranate sauce, crushed very finely in a blender the onions, seasoning for chicken and salt. The resulting marinade to fill the chicken, stir and refrigerate for 3 hours.
10 minutes before end of marinating chicken, pepper remove seeds and cut into long wide strips. Each pepper is obtained for 6 strips.
In a bowl pour sunflower oil TM"Oleyna"
Add the Italian herbs mix, salt and mix well.
Resulting mixture to coat each strip of pepper
Grease a baking dish with sunflower oil TM"Oleyna"
Put in the form of chicken and strips of pepper arbitrarily. I laid each strip of fillet between two strips of different peppers. The remaining 2 strips of pepper laid on top.
On top of the fillet with pepper spread remaining chopped pickled onions and pour remaining marinade given that if the form is shallow, like mine, the marinade should be poured a little less than half. Otherwise, when baking it will be much splashing and boil. If deep, then go ahead and pour the entire marinade. Sauce turns out very tasty.
Bake in a preheated oven at 200 degrees for 25 minutes until almost cooked (be guided by his oven). 25 minutes to get, sprinkle with grated cheese and put back in the oven for another 10 minutes at 180 degrees. Before serving, sprinkle with finely chopped greens
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