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 Baked Chicken Breast Recipe
Chicken breast marinated in homemade mayonnaise with bean sauce, Georgian tomato sauce with garlic and lots of onions with mustard. Juicy and delicious, fresh from the oven, warm and cold! A great dish for a New Year's holiday table.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine Turkish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine Turkish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. I do not buy breast separately without chicken for serving on the festive table. I always buy a whole big chicken and cut it off with the bone. I'll bake it on a bone, too. In my opinion, the breast is juicier. Cut off the breast along with the capture of the bone, do not remove the skin. Washed, dried, rubbed with a small amount of salt on all sides. Put it in a bowl, add the onion, cut into half rings (there are a lot of onions) and garlic, cut into plates. I fill the bean liquid with homemade mayonnaise without eggs, mustard and Georgian sauce. Below I will give you a link to homemade mayonnaise, and you will see its recipe. I have been using this mayonnaise for a long time, and the recipe was taken by me on this site. If you don't have a ready-made Georgian sauce, you can cook it yourself. The basis of the sauce is tomato paste. It is diluted with boiled water, finely chopped coriander, spices, salt, adjika are added to it, you can add onions, if desired, vinegar. Evenly put the whole breast covered with onions under it. Cover with a lid and put in the refrigerator overnight. You can marinate the breast for 2 hours, but preferably overnight.
    I do not buy breast separately without chicken for serving on the festive table. I always buy a whole big chicken and cut it off with the bone. I'll bake it on a bone, too. In my opinion, the breast is juicier. Cut off the breast along with the capture of the bone, do not remove the skin. Washed, dried, rubbed with a small amount of salt on all sides. Put it in a bowl, add the onion, cut into half rings (there are a lot of onions) and garlic, cut into plates. I fill the bean liquid with homemade mayonnaise without eggs, mustard and Georgian sauce. Below I will give you a link to homemade mayonnaise, and you will see its recipe. I have been using this mayonnaise for a long time, and the recipe was taken by me on this site. If you don't have a ready-made Georgian sauce, you can cook it yourself. The basis of the sauce is tomato paste. It is diluted with boiled water, finely chopped coriander, spices, salt, adjika are added to it, you can add onions, if desired, vinegar. Evenly put the whole breast covered with onions under it. Cover with a lid and put in the refrigerator overnight. You can marinate the breast for 2 hours, but preferably overnight.
  2. In the morning I took out the breast. I took a clay mold. Put the onion with garlic and the remnants of the marinade on the bottom of the mold, on top of the breast. Put it in the oven for 40 minutes, setting the temperature to 180 C. After 30 minutes, I tried the breast for readiness, piercing it with a fork. A lot of juice is released from the breast + more mayonnaise and tomato sauce. Onions and garlic languished in this juice. Such a fragrance. Basically, the breast was already ready, but I held it for another 10 minutes. Focus on your oven, do not over-dry the breast.
    In the morning I took out the breast. I took a clay mold. Put the onion with garlic and the remnants of the marinade on the bottom of the mold, on top of the breast. Put it in the oven for 40 minutes, setting the temperature to 180 C. After 30 minutes, I tried the breast for readiness, piercing it with a fork. A lot of juice is released from the breast + more mayonnaise and tomato sauce. Onions and garlic languished in this juice. Such a fragrance. Basically, the breast was already ready, but I held it for another 10 minutes. Focus on your oven, do not over-dry the breast.
  3. Ready! That's the beauty of it!
    Ready! That's the beauty of it!
  4. Serve hot, warm or cold. Everything is very tasty! I transferred the onion from the mold to the dish along with a small amount of the remaining juice and put the breast on it. Sprinkle with finely chopped dill.
    Serve hot, warm or cold. Everything is very tasty! I transferred the onion from the mold to the dish along with a small amount of the remaining juice and put the breast on it. Sprinkle with finely chopped dill.
  5. Cut the breast. This is the incision she has. The incision became closer. Juicy, fragrant, delicious and just festive - new year!
    Cut the breast. This is the incision she has. The incision became closer. Juicy, fragrant, delicious and just festive - new year!
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