- Chicken Breast - 2 large whole
- Smoked Bacon - 150 g (0.3 lbs)
- Red Pepper -
- Sea Salt -
- Pepper - freshly ground to taste
- Rosemary - 4 branches
- Lemon Thyme - 10-12 fresh branches
- Parsley - 1 small bunch
- Olive Oil -
- Garlic - approx. 8 large quartered cloves
- Butter - 20 g (0 lbs)
- Soy Sauce - 4-5 tsp
- Oven Bag - 1 large
Wash the chicken breasts and pat dry. Cut the bacon into small bites. Finely chop the greens and place in separate plates. Cut the breasts on both side with 4 to 5 deep incisions. In a frying pan, cook the salt, bacon, pepper, a quarter of a clove of garlic, crushed red pepper, parsley, rosemary and lemon thyme. Brush the chicken breasts with olive oil, salt, pepper, and paprika. Add to the frying pan.
When the breasts are done, put it in the cooking bag, add some of the remaining cloves of garlic, butter, 3 tbs of olive oil, light soy sauce, and seal. Place in a baking dish. Bake for 45 minutes.
Sprinkle with parsley and lemon thyme before serving. Serve with steamed rice, rice and peas.
Baking temperature: 180 ° C
Cooking method: Convectional
Pan size: 40x30x8 cm
Also known as: Chicken Breast With Spicy Green Pepper Flavors Steamed, Fried Chicken With Fresh Herbs