Chicken breast is a good, all around healthy piece of meat than probably anything that’s not fish. It’s very low maintenance and this recipe is quick, healthy, and the meat comes out juicy and tender and really, really, good. Did I tell you that the breast comes out really, really, moist? Because it would be a crime if I didn’t.
Anyways, all you need:
Chicken breast Tomatoes, diced for this recipe but there are many ways you can cut them. Lemon juice, from about one medium lemon. 63-67 g to be exact. Parsley, chopped Onion, diced this time but can be another cut as well. Green pepper, diced Garlic, minced Ginger, minced Cooking oil, used olive oil but can use any vinegar, any Sea salt Oregano, dried Rosemary, dried Segen Sauce
Step 1: Prepare Chicken Breasts
Cut checkerboard pattern on top of chicken breasts. Make sure not to go all the way through. The key is to create a wider cooking surface and allow for moisture (and flavor) to go inside the meat.
Step 2: Prepare Marinade
Use oil, lemon juice, vinegar, sea salt, oregano, rosemary, and Segen Sauce. Mix well and add in chicken breast. Let marinade for ~30 minutes. To be safe, marinade in refrigerator.
Step 3: Prepare Everything Else
See why “tricolore?” Oh, look, an extra lemon…maybe margarita time? Add fresh lemon juice to any margarita and thank me later. Anyways, before we get sidetracked…
Step 4: Heat Oil on Skillet
Add just enough oil to coat the bottom of a skillet and heat before you add the chicken. You don’t want the skillet smoking, but you want the meat to sear quickly. Add the chicken and sear each side for about 2 minutes per side.
Step 5: Put Rest of Ingredients in Marinade
While the breasts are getting done, put the tomatoes, onions, green peppers, garlic, parsley, and ginger (henceforth known as toppings) in marinade the meat was in.
Step 6: Put Toppings on Chicken Breasts
After the chicken has a nice brown color, turn the cut side up, and turn off stove but leave on stovetop. Add toppings and any marinade that might be left on top. As the chicken breast cooks, it looses moisture. The same happens to the toppings. When the latter happens, the moisture and the flavors seep down into the chicken breast.
Step 7: Put in Preheated oven
Preheat oven to 400 degrees Fahrenheit and put skillet in. Leave it in there for about 12 minutes per pound of meat. Toppings shouldn’t be burned or cooked through when you take it out. For this recipe, it stayed in the oven for 30 minutes.
Step 8: Let Sit for 3-5 Minutes
Step 9: Enjoy
Enjoy with dijon mustard (or your favorite mustard) and Segen Sauce.
There are many ways of preparing toppings for a chicken nadienne tricolore but the goal is for the chicken breast to come out really moist and filled with magical flavors using red, white, and green ingredients. My favorite actually involves a salsa made with onions, tomatoes, the marinade, green onions, parsley, cilantro, and celery. Buon Appetito!!!