Everyone who likes it to be simple, fast, tasty, and so that dirty dishes less. And also those, whom on various circumstances either want, either need to sit on diet with reduced bones of fat is dedicated to. On this prescription breast is preparing for 20 minutes + how many not pity time on marinating.
To prepare this dish we will need:
- skinless chicken breast fillet. As a rule, there is no fat on the breast, but if there is, it is desirable to cut. The average raw broiler breast fillet weighs somewhere 200-250g.
- extra virgin olive or linseed oil (extra virgin). These oils are recommended by nutritionists as the most easily digestible by the body, so acceptable for use in a diet with a low fat content. Do not be afraid that the oil may burn, we will not allow it.
- Limon. Or rather three round slices, the larger the better.
- Salt to taste. On my taste of enough two pinches, but here, as the saying goes-on taste of and color...
In the ingredients I specifically didn't mention any spices, it is a necessary minimum. If you feel that something is missing, you can experiment.
Yes, do not forget about the foil, so that it does not turn out that everything is already cooked, and the foil is suddenly not at home)
In a convenient shape and size of the dishes pour about 50g of oil (to the thought "now just enough!"). Cut three slices from the lemon, and without fanaticism squeeze the juice to the oil. In any case, do not THROW away the squeezed slices, we still need them very much!!! Add a couple of pinches of salt, stir. From all sides, moisten the fillet in the resulting marinade, and leave for 15-20 minutes, periodically turning the brisket with the other side to evenly soak.
When the breast already looks sufficiently marinated (by the way, because of the action of citric acid on the inner side of the belly shows that some of the meat fibers are lighter), we begin to build breast the bathhouse.
Cut the foil sheet so that it is about 1.5-2 times longer than the breast. In the middle, spread the squeezed lemon slices (you did not throw them away, huh?). If the breast is large enough, you can add another one or two slices in order to avoid contact with the foil meat from the bottom.
Put on top of the lemon breast, pour the remaining marinade on top (if you think that it will be "too fat", you can skip this point)), and do: once-tuck the bottom of the foil; two-tuck the top; three-twist the edges of the resulting sleeve.
Heat the pan, pour a little any oil for frying (this will allow more evenly distributed heat), put the resulting bundle. Make sure that the entire surface of the foil that comes into contact with the surface of the pan is oiled. To do this, you can simply "move" the bundle on the pan.
Put the fire on a little more than the minimum (if the burner is small, then you can medium), cover the pan with a lid, wait for 15-20 minutes. It is possible more, but chicken is very sensitive to excessive heat treatment, so the main thing is not to overdo it
We serve to the table either as is, or with what luck) I was lucky this time with a salted cucumber and tomato)Bon appetit!