Chicken breast is supposedly the healthiest cut. I reckon that’s about right, since it’s hard to sin with something that tastes like cardboard. According to the Internet, there are a million things I coulda/shoulda/woulda done to soften the meat, but really, I’ll just get the thigh or fillet next time.
Anyway, here’s this recipe and some tips I gathered on how to render the cut more tender. I baked the chicken with some endives and everything was done in double quick time. A great convenient meal if I hadn’t picked the toughest chicken cut and burnt the endive sauce. What an evening!
2 chicken breasts
30 mins (Prep: 15 mins. Cook: 15 mins)
For brining chicken:
1 bowl of water (deep enough to immerse the chicken)
1 tbsp table salt
Smashed cloves of garlic (optional)
2 boneless skinless chicken breasts
2 cherry tomatoes, halved
2 cloves garlic, thinly sliced
2 tbsp olive oil
2 tsp unsalted butter
Freshly ground black pepper
Fresh basil, for garnish
1. Pound the chicken to even it out.
2. Make the brine solution by dissolving salt into water and adding garlic cloves. Submerge the chicken in the solution, using another dish to weigh it down. Leave in the fridge for at least 15 mins. Then remove chicken pieces and pat dry.
3. Heat oven to high. Cut 2 sheets of foil, one for each chicken breast.
4. Top each piece of foil with a chicken breast, tomatoes, and garlic. Drizzle each with 1 tbsp olive oil and top with 1 tsp butter. Season with salt and pepper.
5. Fold foil packets crosswise over the chicken to completely cover it. Seal close.
6. Bake until chicken is cooked through, about 15 mins.
7. Garnish with basil and serve.