15 Minute Chicken Breasts with Rosemary and Spinach in the Foil
No ratings yet
Today we have one of the basic French recipes - chicken breasts, steamed in the foil. It’s considered basic because we’re cooking using a minimum of ingredients. And in this case, we are focusing more on the method of cooking rather than preparation of some unique, tricky dish.
The first thing you need to do is to take a 70-80 cm piece of foil. Fold in half and cut into 2 pieces. You’re supposed to get 2 even squares. One of them put aside, you won’t need it now, and the other one place on the work surface.
Pour a bit of olive oil (1 tbsp) in the middle of the foil, and put the spinach leaves (100 g) on top.
Then put the chicken breasts on top (500 g). Add a fine pinch of salt and pepper. On every breast put a twig of rosemary. Grate some lemon zest, add on top, then squeeze the juice from half a lemon.
Cover the breasts with a remaining piece of foil. Wrap up one side in order to make a frame 2 cm wide. Next, moving clockwise or counterclockwise wrap up the rest of the edges. Then, wrap up every side again. Leave a little space on the sides and on the top.
Take a suitable-sized frying pan and warm it up on the high-heat. In a minute add for about 1 tbsp of olive oil and carefully put there an ‘envelope’. As soon as it swells up, notch time and cook for 5 minutes.
In 5 minutes take the frying pan off the fire, and using a spatula (or 2) put the ‘envelope’ on a plate. Let it cool down for about 3 minutes, then cut it on the top with a knife. Using spatulas take out the breasts with spinach and put on the serving plates. You can decorate with rosemary on top.