Who doesn’t love a bit of juicy, tender and scrumdiddlyumptious breasts….well chicken at that. How many times have you made chicken breast only for it to come out the oven dry as f**k?
I’m gonna show you how to keep your meat staying juicy and luscious and what’s more amazing, you can do this with fresh or frozen breasts. What more can you ask for? You can even get cheap, cheap, cheeeeaaaapppp frozen breasts from anywhere…..Iceland if you’re in the UK ;D
I’m also going to go out on a limb here and say this is ridiculously easy to make. 10 minutes to prep and 10-15 minutes to cook, you can do this in your sleep!
(Preparation/Cooking time: 20 minutes, Difficulty Level: 1 – Sooper Easy)
- Medium/Large Chicken Breasts
- Butter (½ tbsp per chicken breast)
- Mixed Herbs (½ tsp per chicken breast)
- Garlic (Finely Chopped)
- Lemon Juice (½ a lemon)
- Salt and Pepper
- Tin Foil
- Small Bowl
- Baking Tray
1) Pre heat the oven to 200°C-220°C
2) Add the butter, mixed herbs, garlic, lemon juice and the salt and pepper into a bowl and mix together thoroughly.
3) On the dull side of a small sheet of tin foil, place your chicken breast on top and spoon on some of the butter mix on top of the chicken.
4) Wrap the tin foil up into a little parcel, i.e. fold all the edges up to the top and make a little tent.
5) Place your parcels onto your baking tray and place in oven for about 10-15 minutes, dependent on the size of your breasts and whether they’re fresh or frozen.
- Cooking it in the parcels effectively steams the chicken which is why it stays amazingly moist.
6) Once cooked, remove from oven, carefully open the parcel as the steam from within can burn you.
7) Serve with a side of mashed potatoes and some vege of your choice and Enjoy!
- If you want a nice brown and crispy outside to your breasts, give it a quick sear in a shallow pan on high heat. You can pour some of the butter in the parcel as the oil.