Although it may seem simple to some, cooking a chicken can quickly become a real challenge for others. It only takes a few small mistakes for the recipe to be ruined and your chicken to come out of the oven with a tough, dry texture. Do you want a very tender and juicy meat to delight the palate of your loved ones? This might surprise you, but aluminum foil will serve as a great boost. To prepare a tasty baked chicken without false notes, quickly discover this ingenious recipe!
Baked chicken breast: easy and inexpensive recipe with aluminum foil
Why spend more when you have a valuable ally at home that can save you money and allow you to cook a tasty recipe? For dinner tonight, all you need are a few chicken breasts, some spices, and some aluminum foil. This versatile material will make all the difference. The secret of this successful dish is in the cooking method that we are going to reveal to you.
Here’s how to do it step by step:
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Two pieces of chicken breast – Source: spm
Equipment
- 1 large nonstick skillet
- 1 very sharp knife
- 1 baking sheet
- 1 kitchen brush
- Foil
- Toothpick
Ingredients
- Chicken fillet, 3 pieces (650 g)
- 1 teaspoon black pepper
- 2 teaspoons of fine salt
- 1 teaspoon crushed red pepper
- 1 tablespoon of vegetable oil (10 ml)
- 6 sprigs of parsley
- 60g grated cheese
- 3 medium eggs
- 8 cherry tomatoes
- 80g cheddar cheese
Preparation
- To begin the preparation of our delicious recipe, take a chicken breast and divide it in half.
- Then, with a sharp knife, make a deep incision along its entire length, widening the cut inwards, but not splitting the chicken in half. The cut will create a kind of “pocket”. Repeat the same cut in the three chicken portions.
- Now, having crumpled up a piece of aluminum foil, insert it into the pockets you just created in the chicken (this should be done within 3 pieces).
- Season with black pepper, salt, and red pepper. Flip the three chicken breasts over and season the other side.
- Place the skillet on the hob over medium heat. Add a little oil and introduce the chicken pieces, cooking them first on one side and then on the other. Allow 15 minutes to cook total.
- Once removed from the heat, place them on the baking sheet and set them aside.
- Then, in a bowl, chop the parsley, add the cheese and 3 egg whites (don’t forget to reserve the yolks). Mix all ingredients well.
- At this point, remove the foil from the chicken breasts and into the pocket created during cooking, pour the freshly prepared mixture.
- To keep the sides from coming together, use a toothpick and place it horizontally across the cut.
- Then take the baking sheet and grease it with vegetable oil. Arrange chicken slices and cherry tomatoes around it.
- Bake for 15 minutes at 200°C. Then, take out the plate and remove the chopsticks.
- Sprinkle shredded cheese and the remaining 3 egg yolks on each chicken slice.
- Return the baking sheet to the oven at 200 ° C for 5 minutes.
- And voila: serve your chicken breasts wrapped in aluminum foil, still hot and steaming. Your guests will have fun! This recipe is a good alternative to red meat. You can accompany it with a classic wine.
Warning: Overcooking a chicken can leave it dry and tasteless. To prevent it from drying out, tilt it so that the juice drains properly. To properly assess cooking, look at its color. If it’s transparent, it’s probably cooked, while pink meat indicates that it’s not cooked yet. The same test can be done by piercing the chicken directly in the thick part of the breast or in the thigh. If you find that the juice is clear, then the cooking is good. You can still check it another way: When piercing, keep the tip of your knife in the chicken for at least 15 seconds, then use it to touch the inside of your wrist. If it’s hot enough, your chicken is definitely done. Another tried and true test is to stick a toothpick inside the meat. If it moves freely, that’s evidence that the tissues around the hip joint have cooked.
Is it necessary to cover the chicken in the oven to obtain perfect cooking?
Putting the chicken breasts in the oven – Source: spm
In absolute terms, it’s not a good idea to cover chicken when cooking it. But, it all depends on the recipe you want to prepare. If you are cooking a whole chicken and want it juicy and moist, you may choose to cover it when you cook it. To do this, use aluminum foil to wrap it well and keep the moisture that it will release. But, if you want to prepare a crispy chicken, it is better not to cover it. This will allow the juices to evaporate a bit and the skin to crisp up as it cooks.
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N.B : It is also possible to combine these two methods, cooking the chicken in two stages, covering the first part and uncovering the other. Or vice versa.
Why is chicken tough after cooking?
When you overcook a chicken breast, it loses the elasticity of its protein fibers and develops a very tough texture. There are several reasons for this: poor control of cooking time, inattention, inadequate temperature in the oven, or perhaps the fear that the chicken is not cooked enough. This last case is very common. It should also be noted that undercooked chicken is rubbery, unpleasant to eat, but also dangerous to health, as it can lead to food poisoning. Therefore, it is always best to put it back in the oven or pan so that it cooks properly. Just respect the cooking time and check your meat regularly so you don’t make mistakes.
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