Friday, July 1, 2011

Mediterranean boneless chicken breasts baked in foil (p. 439)

Mom told me that she had boneless, skinless chicken breasts and asked if there was something that I could make out of them. We agreed that Mediterranean boneless chicken breasts baked in foil (p. 439) looked good (and, more importantly, mom had most of the ingredients).

I combined finely chopped brine cured black olives, oil packed sun-dried tomatoes, olive oil, and basil (super fresh basil, straight off mom's plant):

I placed a chicken breast on a piece of oiled foil (poetry!) and spooned some of the olive mixture on the top.

I wrapped each one of the chicken breasts up nice and tight in the foil:

And into the oven they went.

When the foil packets were opened up, the chicken was certainly colorful and attractive:

...and surprisingly bland. I don't know how it was bland because it had so many strong flavors (olives, sundried tomatoes, basil) but it was very boring. It was also oddly tough, which surprised me, because I thought that the foil method would protect against overcooking.

If I was to make this recipe again (which is doubtful) I would season it a LOT more. I would add garlic, at the very minimum.

Does anyone use the pouch method regularly? It seems like extra work with no payoff to me.

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1 comment:

  1. Strange... I once tried the recipe and it was great. I use the puch method all the time for chicken and fish. I find it's great for keeping the meat moist. Sa a general rule I stick to 15minutes for fish fillets and 20 for chicken at 200 celcius.


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