Recipe: Tasty Chicken breast in the bag

Chicken breast in the bag. Place chicken in single layer in bag. Sprinkle any remaining seasoning over chicken and vegetables. Close bag loosely with nylon tie.

It's simple, fast and incredibly tasty!. An incredibly easy chicken recipe that's a reader favourite alongside Honey Garlic Chicken, this epic Parmesan Crusted Chicken and crispy Garlic Chicken. My first observation after pulling the chicken out of the bag was the large volume of juice that came out, too. You can have Chicken breast in the bag using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken breast in the bag

1. You need 1 of chicken breast.
2. Prepare of For the marinara.
3. You need 2 of brunches of rosemary.
4. It's 5 leaves of sage.
5. You need of Salt and pepper.
6. Prepare 1 tbsp of lemon juice.
7. Prepare 2 tbsp of white wine.
8. It's 5 pieces of juniper.
9. It's 1 tbsp of olive oil.

Cut each chicken breast in half. Using a cooking bag to roast a chicken is a foolproof way to get tender and juicy meat. The oven bag retains the moisture and seals in the flavor of herbs, fruits, or vegetables. The process is simple, and even a novice cook can look like a professional chef by doing a little preparation and following some easy steps.

Chicken breast in the bag instructions

1. Put in the chicken salt, pepper, olive oil, lemon juice and the wine..
2. In the special made,for the oven, bag we put the rosemary,sage, juniper (spices you can put as many you as wish) and we add the chicken and the remaining from the dish oil, wine, lemon juice and salt/pepper. Tight the bag with the special plastic band coming with the box of the oven bags BUT allow space for the air to rise..
3. Put it in a preheated oven 180 degrees and let it bake for 20/30 minutes depends the size of the chicken breast. The bag will get puffy but it's normal..
4. Let it rest for 5 minutes. Cut it in slices and....enjoy!.

Mix everything together in a bowl including the chicken. Place in your bag with all the wine juice, making sure you don't pierce the foil. I don't usually as the juices from the chicken/fish will run out. Sometimes I put a splash of wine or a drizzle of olive oil in if I fancy it. It really is a whatever I've got in the house at the time meal.

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