Time: 50 min.
Complexity: easily
Servings: 4

The main drawback of most chicken breast recipes is the long oven time, which causes the lean meat to dry out before it's fully cooked. This recipe solves this problem with a couple of secret tricks. First, white wine is added to the baking dish, which creates steam (the wine can be replaced with broth or even water). Second, the chicken is covered with a piece of parchment paper to retain moisture during baking. The result is the best boneless, skinless chicken breasts, plump and juicy, with minimal prep time. A bunch of parsley and lemon wedges add a refreshing flavor. A few seasonings are also added, but they are neutral enough that the chicken can be used in other dishes. Serve it with vegetables and grains, add it to soups, tacos, or salads.

Ingredients:

• 1 small bunch of parsley
• 1 lemon, cut into 0.5 cm thick slices.
• 1 cup dry white wine, such as Sauvignon Blanc
• 4 boneless, skinless chicken breasts, weighing 170 g each.
• 1 tbsp. l. olive oil
• 1/4 tsp paprika

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, lemon, black pepper, paprika

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Place the parsley in the center of a 22x32 cm baking dish and top with lemon wedges. Drizzle the parsley with wine. Brush the chicken with olive oil and sprinkle with paprika, 1 teaspoon of salt, and a few turns of black pepper. Place the chicken breasts on top of the lemon. Cut a 20x25 cm piece of parchment paper and place it on top of the chicken.
Step 3
• Roast until a digital thermometer inserted into the breast registers 165°F (74°C), 40-45 minutes. Let the chicken rest for 5 minutes before serving. Refrigerate the chicken in a tightly sealed container for up to 5 days.

Votes: 6