Chicken Breast Baked in a Pocket
Source of Recipe
Joanne
List of Ingredients
6 skinless boneless chicken breasts
2 Tablespoons red wine vinegar
1/3 cup lemon juice ( or lime juice if you prefer)
1/2 cup olive oil
2 packets Splenda
one bunch fresh basil, finely chopped (about 1/3rd cup)
1/2 bunch fresh cilantro, (about 1/3 cup)
1 medium onion, chopped medium-coarse
1/2 teaspoon salt
Coarsely ground black pepper to taste
Recipe
Place everything into a Zip-loc or a covered container. Let
the chicken
marinade in the refrigerator for 4-24 hours; give it an
occasional turn or stir to make sure that the chicken is all
being treated.
Pre-heat oven to 350 degrees.
Wrap each half-breast separately in foil, adding in a little
of the marinade before
sealing up the packet. Place all the packets in a baking pan
and seal
tightly with foil.
Bake for one hour and 45 minutes. Be careful when opening
pockets--there will be steam that can burn.
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