This recipe is one of the quickest, easiest and yummiest dinners I make. I always make when we have guests coming because you can prepare it before they arrive.
Serves 4
3 Chicken breasts
Prenzel Lemon Rice Bran Oil
Prenzel White Vincon
Salt & Pepper
Heat your oven to 180*
Trim the chicken breasts removing any fat. In a baking dish pour a little Prenzel Lemon Rice Bran Oil in the bottom. Place the chicken breasts in the dish. Drizzle a little Prenzel Lemon Rice Bran Oil and Prenzel White Vincon (Approx 1-2 tblsp) on top of the chicken breasts and season to taste. (I often sprinkle a little dried chicken stock if I have it.)
Cover the dish and bake in the oven for 30 minutes. Remove from the oven, take the cover off the baking dish and return to the oven for a further 15 minutes.
It creates lovely gravy which can be thickened with Bisto if you wish. The chicken is tender and juicey. Serve with vegetables of your choice.
Remember to be creative with your presentation. When I serve it I place rocket from our garden in the centre of the plate, top that with cooked green beans and drizzle a little more of the Prenzel Lemon Rice Bran Oil on the greens. I then slice the chicken and stack that on the top. The accompanying vegetables are placed on the side and the gravy poured around the plate.
Enjoy!
If you're short on time and want something a little different for dinner try our Caramelised Onion & Red Pepper Fettucine like I did this evening.
lous when it was cooking (see photo on the right).
