Description
Want to feel a little Pavarotti? Try to marinate the fillet in this marinade, and then just bake. (The Magazine Bon Appetit, December 1995 )
Ingredients
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Chicken fillet
1 kg
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Garlic
3 tooth
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Salt
0.5 tsp
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Lemon juice
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Olive oil
1 Tbsp
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Rosemary
1 Tbsp
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Basil
0.5 tsp
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Lemon peel
1 Tbsp
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Black pepper
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Sugar
0.5 tsp
Cooking
Lay chicken in a bowl with a lid with one row. Chop the garlic, mix it with salt and RUB the fillets. In a bowl, combine lemon juice, zest, oil, rosemary, Basil and sugar.
Cover this mixture fillet. On top of a little pepper.
Close the container lid, place in a cool place overnight. Preheat the oven to 180 C. Bake the fillets until cooked (took me about 40 minutes). Heat the grill and grillout another 5 minutes (the grill I have it apart in the micro) to a light Golden brown. Fillet turned soft, with a light taste of herbs. Have warnervale mashed potatoes and a dollop of caviar))
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