TIPS
Chicken provençal baked in parchment paper
SERVES 4
75 minutes
FiveStar:
INGREDIENTS
For the chicken provençal
- 4 chicken breasts, boneless and skinless
- 160 gr. olive oil
- 100 gr. red peppers, medium dice
- 100 gr. yellow peppers, medium dice
- 200 gr. tomato, skin and seeds removed, medium dice
- 100 gr. fennel, thinly sliced
- 150 gr. green onions, minced
- 50 gr. Kalamata olives, pits removed, cut into wedges
- 20 gr. lemon juice
- 8 gr. lemon zest
- 8 gr. parsley leaves
- 8 gr. marjoram leaves
- 80 gr. butter
- 25 gr. white wine
- salt
- flour and water to use as glue for sealing the parchment
DIRECTIONS
For the chicken provençal
- 4 chicken breasts, boneless and skinless
- 160 gr. olive oil
- 100 gr. red peppers, medium dice
- 100 gr. yellow peppers, medium dice
- 200 gr. tomato, skin and seeds removed, medium dice
- 100 gr. fennel, thinly sliced
- 150 gr. green onions, minced
- 50 gr. Kalamata olives, pits removed, cut into wedges
- 20 gr. lemon juice
- 8 gr. lemon zest
- 8 gr. parsley leaves
- 8 gr. marjoram leaves
- 80 gr. butter
- 25 gr. white wine
- salt
- flour and water to use as glue for sealing the parchment
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