Description
It turns out breast is not dry, moderately salty, and garlic to taste merges with the chicken. Good both hot and cold.
Ingredients
-
Chicken breast
1 piece
-
Garlic
5 tooth
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Semi-dry red wine
0.5 cup
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Pepper white
-
Sour cream
2 Tbsp
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Salt
Cooking
Chicken breast rinse, remove skin and make small cuts (not completely ) across the breast. Garlic peel and cut into thin plates. (Garlic chopped 2 times thicker for clarity. )
Now add salt and pour the meat with wine so that it fell inside the cuts.
Now in each cut put 1 plate long for salty garlic. Close the foil and put to marinate for 12 hours in the refrigerator. I usually do it at night, but ideally it should be a few times to pour wine juice that has formed.
Take it out and smear it with sour cream, again under the film and 6 hours in the refrigerator.
Now put in preheated oven at t =180 for 30 minutes, adding a pan of water, to not burnt. Time + -, depends on the oven. (It just became.)
Take out and allow to cool a little.
BON APPETIT! When the garlic is chopped finely, it is almost invisible.
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