Description
Chicken breast baked in foil, marinated in a dark balsamic vinegar with seasoning from FORESTER for chicken with onions and garlic, with rosemary. Chicken breast is to bake for the picnic barbecue in the dead coals and at home in the oven or on the grill. Breast is very juicy and will suit perfectly those who don't eat totally fried. Breast served with marinated yellow plums and a sauce made with mayonnaise and pickle out of this plum, with the addition of green onions.
Ingredients
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Chicken breast
1 piece
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Seasoning
1 Tbsp
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Onion
1 piece
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Garlic
2 tooth
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Rosemary
1 piece
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Balsamic
2 Tbsp
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Olive oil
2 Tbsp
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Sauce
100 g
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Drain
0.5 can
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Green onions
1 coup
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Mint
5 piece
Cooking
Took the breast. Took off her skin, washed, dried, sprinkled with seasoning from FORESTER for chicken.
Cut onion rings, garlic chopped. Added to the breast. Poured olive oil and balsamic. Balsamic vinegar can be replaced - just pour Apple cider vinegar or wine, an ordinary table 7%.
All hands stir.
A sprig of rosemary torn and also sent to the chest. All mixed again, covered with a lid and left to stand for 1 hour. Well do it all at night. But if not, then after an hour of marinating is also very tasty work.
After an hour, take a piece of foil that size is good to wrap the breast. Breast, spread on the onion and garlic on top sprinkle onions and garlic. Liquid (marinade) not to be poured into the foil with the brisket.
Wrap. Breast in foil can be done having a picnic in the dead coals, placing the wrapped breast into the hollow, and then on top covered with coals. At home make a breast on the grill in the oven. In General, the breast, and there and there need to be approximately 1 hour.
Expand. READY! Has allocated a lot of juice. It does not pour, and then when submitting, you can breast them watered.
Cover. For Breasts, I applied yellow pickled plum spicy-sweet and sour. Sauce made from 1 part Mayo+ 1 part brine from under pickled plum+ finely chopped green onions.
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