Friday, August 9, 2013

Tarragon Parsley Chicken

Hi I’m Marvel’s Husband, I help out with the cooking in the house and this is my first entry on here. Since our kids are picky when it comes to meat we have to be creative in how to serve it to them. Since we always have chicken in the deep freezer that ends up being a main part of our diets but our kids get bored of having the same thing over and over so we have to get creative. My wife also prefers to eat chicken over any other animal protein. So one night while trying to find something healthy to make for dinner I put together some spices and baked up my own version of Tarragon Parsley Chicken.

So I designed the spices portion of this recipe to have a lot so that you can just pull out the pre-made mixture whenever you need it. You can scale it up or down depending on how big your storage jar is.

Tarragon | 1 Tbsp
Basil | 1 Tbsp
Parsley | 1 Tbsp
Onion powder | ¾ tsp
White pepper | ¼ tsp (or to taste)

Boneless/Skinless chicken breast | 3
Bay leaves | 1/per chicken breast
Butter | ½ Tbsp/chicken breast
Garlic Clove | 3 crushed cloves

1.      Pre-heat oven to 350 degrees

2.      Take the Tarragon, Basil, Parsley, Onion Powder, and White Pepper and pour them into your mortar and pestle (you can also use a blender or food processer). Grind them together and then either set aside or pour into a spice jar.

3.      Thaw chicken if frozen, then rinse off chicken and pat it dry with a paper towel. Put chicken on plate and season meat to taste on both sides with the Tarragon mixture.

4.      Take sheet of tin foil, enough to fully enclose chicken in, break up and place half of your butter on bottom for chicken to rest on, also place your bay leaves where you will put the chicken. Put the chicken on top of the bay leaves and butter, then top off with the remainder of the butter.

5.      Now to close up the tin foil, you take the long sides and fold them up above the chicken like a tent, then fold or crimp them closed. Next, roll up the open ends so that your chicken is completely sealed.

6.      Place your tin foil chicken tent in the oven where it’ll camp out at a toasty 350 degrees for 35-40min.

7.      Very important – DON’T PEAK IN THE TENT! Think of it as if you are changing in your tent. You wouldn’t want anyone to see you before you are finished, the same goes for the chicken. The sealed environment allows for natural juices in the chicken to steam cook the meat.

8.      When the timer goes off, take the tent out of the oven and very carefully open up a small hole in the top of the tent so that you can check the temperature of the meat with a meat thermometer. The temperature should read 165 degrees Fahrenheit. If it’s not there yet, seal it back up and place in oven for another 5-10min.

9.      When finished I suggest that you serve it on top of a bed of rice with a spinach salad on the side. But you can make it your own and serve it with cotton candy if you would like to.

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