Season 2 Episode 9 | Baked Chicken & Mint Sauce Recipe

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Another one of our favorites for a lazy midweek dinner is the baked chicken with mint sauce! Moist, tender and flavourful chicken each time you pop them in the oven, plus it won’t take more than 30 minutes for your to make this dinner. Prep, pop in the oven, have your evening shower, and voila! Dinner is served!

Serves 4

Ingredients

Salad Dressing

  • 2 Tablespoon Olive Oil
  • 500 Grams Chicken Breast Meat
  • 500 Grams Cherry Tomatoes
  • 1.5 Tablespoon Balsamic Vinegar
  • 1 Piece Lemon
  • 6 Pieces Rosemary Sprigs
  • 8 Pieces Sage Leaves

Baked Chicken

  • 1 Cup Mint Leaves
  • 1 Lemon Lemon Zest
  • 4 Tablespoon Extra Virgin Olive Oil
  • 1 Heap Teaspoon Salt
  • To Taste Salt and Pepper

Instructions

Baked Chicken

  1. Preheat oven at 375 deg celsius.
  2. Massage the defrosted chicken with 1 heap teaspoon of salt thoroughly.
  3. Place chicken in the baking dish.
  4. Slice the lemon to thin pieces and tomatoes into half.
  5. Arrange the chicken, tomatoes and lemon (spread evenly) in a baking dish.
  6. Spread evenly the rosemary (remove stem) and sage leaves over the mixture.
  7. Drizzle vinegar and olive oil over the chicken, lemon and tomatoes.
  8. Season with salt and pepper.
  9. Bake for 30 minutes at 180 deg celcius or until the chicken is opaque throughout.
  10. Serve with salad.

Salad Dressing

  1. Grate the lemon zest from 1 lemon.
  2. Squeeze lemon, and put the juice in a bowl.
  3. Chop mint leaves finely.
  4. Mix mint leaves, lemon zest, lemon juice, extra virgin olive oil, salt and pepper together. Stir well.

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