Are you looking for a simple and delicious recipe for chicken breasts? Look no further than this recette blanc de poulet au four marmiton! This French recipe is easy to make, and the results are juicy and flavorful. With a few simple ingredients and some basic kitchen equipment, you can have a delicious meal on the table in no time.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat the oven to 400 degrees Fahrenheit.
- In a small bowl, mix together the olive oil, thyme, rosemary, garlic powder, salt, and pepper.
- Place the chicken breasts in a baking dish and brush the herb mixture over them.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from the oven and let it rest for a few minutes before serving.
Nutritional Information:
Serving size: 1 chicken breast
Calories: 280
Fat: 14g
Saturated fat: 3g
Cholesterol: 120mg
Sodium: 370mg
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Protein: 35g
Cooking Time:
The total cooking time for this recipe is approximately 30 minutes.
Equipment:
To make this recipe, you will need a baking dish and a small bowl for the herb mixture.
Serving Suggestions:
This recette blanc de poulet au four marmiton is delicious served with roasted vegetables or a simple salad.
Variations:
You can change up the herbs in this recipe to suit your taste. Try using oregano, basil, or parsley instead of thyme and rosemary. You can also add some lemon zest or juice for a bright and tangy flavor.
Substitutions:
If you don’t have olive oil, you can use another type of oil such as vegetable or canola. You can also use fresh herbs instead of dried, but you will need to use more of them.
Storage:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to let the chicken rest for a few minutes before slicing it. This will help to keep it juicy.
- If you don’t have a meat thermometer, you can check the doneness of the chicken by cutting into the thickest part of the breast. The juices should run clear and the meat should no longer be pink.
- For extra flavor, marinate the chicken in the herb mixture for a few hours before baking.
Notes:
This recette blanc de poulet au four marmiton is a great recipe to have in your arsenal for a quick and easy weeknight meal. It’s also a crowd-pleaser, so it’s perfect for entertaining. Don’t be afraid to experiment with different herbs and spices to make it your own!
Frequently Asked Questions:
What is recette blanc de poulet au four marmiton?
Recette blanc de poulet au four marmiton is a French recipe for baked chicken breasts that are seasoned with herbs and spices.
How do I know when the chicken is done?
The internal temperature of the chicken should reach 165 degrees Fahrenheit when it is fully cooked. You can use a meat thermometer to check the temperature.
Can I use bone-in chicken breasts?
Yes, you can use bone-in chicken breasts for this recipe. Just make sure to adjust the cooking time accordingly.
Can I freeze the leftover chicken?
Yes, you can freeze the leftover chicken in an airtight container for up to 3 months.
Try This Delicious Recipe Today!
This recette blanc de poulet au four marmiton is a simple and delicious way to enjoy chicken breasts. With just a few basic ingredients and some simple steps, you can have a juicy and flavorful meal on the table in no time. So why not give it a try today?