Baked chicken breast with herbs. Chicken breast with French herbs Chicken breast with Provencal herbs and garlic

All the complexity in cooking chicken breast with provencal herbs is that most often it is simply overexposed on fire, and it becomes very dry. And since, in principle, there are not so many juices in chicken fillet, it is not difficult to overdry it. Let's cook a very juicy Provencal garlic chicken breast - fragrant and appetizing, bleeding tasty juice and fragrant with fresh herbs.

Products for 2-4 servings of Provencal breasts:

• Chicken fillet - 2 pcs. Preferably the same shape and size.
• Vegetable oil - 2 tbsp. for frying.
• Butter - 20 gr.
• Fresh thyme - 4 sprigs, leaves only.
• Parsley - a small bunch.
• Rosemary fresh - 1 branch, leaves only.
• Fresh basil - a few large leaves.
• Garlic - 3 cloves.

To fry chicken breast with Provence herbs in French, you must first prepare all the ingredients for cooking. For chicken breasts, you need to cut off a small fillet - this is such a small part on the bottom of the fillet, similar to an oblong drop. Cut it off and leave it for another dish, and clean the rest of the fillet from fat, films and trim the tendon that is on almost every breast a little. This will prevent the meat from wrapping while cooking.

Now you need to lightly beat off the chicken meat in the part where it is thicker. You don’t need to hit it very hard - lightly tapping with the knife handle will be enough. This way the chicken will cook more evenly.

Fragrant Provence herbs and spices

Greens need to be disassembled into leaves and stems. The stems will be used to flavor the oil in which the chicken breasts will be fried. All fragrant herbs, except for basil, need to be finely chopped. It is better to chop the basil a little larger, as it is very watery and, if finely chopped, will simply blur in the pan.

We turn on the oven at 180 degrees. We take a frying pan, which can later be sent to the oven, and put it on the burner - on a fire from medium to strong. pouring vegetable oil, add the stems from all the greens, crushed garlic and wait until the pan is hot. As soon as the pan is hot, put the breasts on it and fry until a beautiful golden crust.

Stages of frying and baking chicken fillet

Depending on how hot the pan is, the process of frying chicken breasts with Provencal herbs can take from 2 to 5 minutes. After the meat is browned on one side, turn it over to the other side, hold for just a minute and remove from heat. Add a piece of butter, sprinkle the breasts with chopped herbs, salt, pepper and send it to bake in the oven. In order not to overdry the fillet, it should be kept in the oven for no more than 10-12 minutes, otherwise it will begin to lose juice.

After the first five minutes of being in the oven, the fillet should be poured with the fragrant oil remaining in the pan - a tablespoon will be enough. After 12 minutes, remove the baked chicken from the oven, baste it a couple more times with oil while it is still hot, and arrange on a plate.

Provencal chicken serving

In no case should you eat chicken breasts with Provence herbs right away. Firstly, they are very hot, and secondly, if you cut the chicken immediately after heating, it will lose all its juice. Any meat should be given 5-10 minutes to rest, so that the liquid in it is distributed evenly. After resting, cut the meat into 1-1.5 cm thick pieces and enjoy your juicy chicken breast with Provence and garlic. Enjoy your meal.

This delicious and easy chicken breast recipe is very popular in France. Chicken breast marinated in French herbs is always very popular.

You can marinate any part of the chicken. This cooking method works great with chicken wings or chicken legs. Today we will take chicken breasts for pickling. Each country has its own set of herbs for cooking. Here in Russia, this is, first of all, dill and parsley, we are also used to bay leaves.

My grandmother, when cooking chicken, always said: “Chicken doesn’t like lavrushka! Remember!" Although in oriental dishes, cooking chicken curry, bay leaves will certainly be added. Everything is relative.

Most Popular French Herbs

French herbs are a bunch of flavors most used in cooking in the South of France.

We list the main

• Basil
• Fennel
• Lavender
• Rosemary
• Marjoram
• Sage
• Thyme

Most often, this is a mixture of herbs that you can pick up yourself or buy a ready-made set of French herbs. Pairs well with chicken breast italian sauce pesto.

Chicken breast marinated in French herbs

Ingredients

• 2 chicken breasts
• ½ cup olive oil
• 1 tbsp freshly squeezed lemon juice
• Provence herb blend
• Salt, pepper to taste

Cooking

1. Prepare chicken breasts. Divide each breast in half, remove the bone. Salt, pepper.
2. Prepare the marinade in a separate container. mix olive oil with herbs, mix well.
3. Pour chicken breasts with marinade with herbs and let soak from 20 minutes (if there is no time) to several hours in the refrigerator.
4. Place the marinated chicken breasts on a greased baking sheet and bake in the oven for 30-40 minutes.

From time to time, the breasts should be turned and watered with the secreted juice. At the end of cooking, pierce the meat with a knife. If the juice has ceased to stand out, then the breasts are ready. They should be a nice golden color. Everything can be served! Italian pasta salad goes well with chicken breast. Tip: It's best not to skin the breasts. The skin helps retain moisture in the meat and makes it more tender.

O very simple and tasty dish. Excess fat drains, the chicken is baked without fat. Great for both family dinner, and for holiday table. Submit multi-colored , , , chocolate pudding or light candles, put on some music...

4-8 servings

Ingredients

• 1 gutted chicken
• 2 tbsp
• 2 tsp garlic powder or 2 cloves fresh garlic, finely chopped
• 50 g butter room temperature(optional)
• Salt
• Pepper

Cooking

Preheat oven to 375 F (190 C). If the chicken is very large, preheat the oven to 360 F (180 C).

Rinse chicken, pat dry with paper towel. Rub inside and out with salt, pepper, garlic and herbes de Provence. If you are using butter, spread the oil under the skin of the chicken, especially in the breast area, because. it is the driest part of chicken meat.

Put the chicken on a tripod.

Place in the bottom of the oven. To prevent the top of the chicken from burning, cover it with a thin strip of foil, like a scarf. Raise the foil at the end of frying. If the chicken browns well under the foil, then leave the foil on the bird. If the top of the chicken is paler, remove the foil and bake the chicken without the foil.

Remove chicken from oven, cover loosely with foil. Let stand for approximately 5-10 minutes. During this time, the chicken inside is “baked” and soaked in juices. Then cut into serving pieces. If you cut it right away, the juice will flow out, and the chicken will turn out to be a bit dry.

step by step recipe with photo

Fragrant and very juicy it turns out baked chicken breast with herbs. You can bake in a sleeve or foil. Let's choose the second option. To make the breast even more tender, it is best to marinate it longer, several hours or even overnight. You can choose a set of herbs yourself or use those indicated in the recipe. Each time, preparing such a breast, you can experiment with different herbs and spices.

Ingredients

• 1 chicken breast (800 g)
• 1 tsp salt
• 4 tbsp. l. soy sauce
• 0.5 tsp dried oregano
• 0.5 tsp dried thyme
• 3 garlic cloves
• 1 st. l. vegetable oil
• 0.5 tsp spices for chicken

Cooking

1. Wash the chicken breast and dry it from excess liquid. Cut off all unnecessary - the remains of feathers, pieces of skin.

2. Take a knife with a sharp long and preferably thin blade, make about 20 punctures on all sides of the breast. Remove the husk from the garlic and cut the cloves into smaller pieces, thin but long. Place the garlic in the punctures.

3. Make a marinade. Mix in a bowl soy sauce, vegetable oil, salt, spices and herbs, mix everything.

4. Cover the baking dish with foil, put the breast there and pour the marinade on all sides. Marinate the breast for several hours, occasionally basting it with the marinade that has drained down.

5. Preheat the oven to 200 degrees. Send the form with chicken to the oven, cover the form itself with foil. Bake for half an hour. Then unfold the foil and bake for another 20 minutes, during which time the breast will acquire a delicious golden hue. Serve warm or hot, cut into small pieces. Pairs well with sauces and vegetables. Such a breast may well be considered diet dish. You can also remove the meat from the bones, chop and use as an ingredient for a salad or any other snack.