For a colorful spring, with flowery landscapes at a family picnic, I come to explain to you how to prepare a delicacy such as baked chicken breasts.
For decoration, you can add strips of carrots and French fries.
Cook
120 min
Servings
4
Chicken breasts are whole.
Before you start, you can check that the breasts and water fit in the container you are going to use for the brine. The breasts should be covered. So calculate how much water you need (plus or minus 1 liter).
Pour 1 liter of water into a pot. For each liter, 40g of salt.
We bring it to a boil and there, we turn off.
Add the bay leaves, the juice of 1 lemon and the rosemary. To taste.
Let it cool down (you can move to another container or throw ice if you're in a hurry). We already have the brine.
Put the breasts with the brine in the fridge in a container with a lid. They must be covered. Ideally, it should be there all night. But if you're in a hurry, at least a couple of hours.
Preheat the oven to 200º, up and down and fan.
In the meantime, prepare a dressing with the spices you like to put on top of the breasts. I put: cumin, paprika, black pepper, oregano, garlic powder. Plus a few tablespoons of oil.
Remove the breasts from the brine. And with a brush we spread the breasts with the dressing.
VARIANT OF THE DRESSING: I put a simple one with pepper and oil. And another with oil, cumin, rosemary and minced garlic.
Put them on the oven tray and pour in some white wine. Bake for 15 minutes at 200º.
We turn them around and another 15 minutes. Go and see if they are done or that they don't burn.
Take it out, let it rest and that's it.
When we make a lot of them, we keep them in tupper to use in 4-5 days in the fridge.
