Ingredients
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2
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2
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1
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16
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-
-
-
-
-
-
-
-
-
Directions
Poached Chicken Breast With Goat Cheese, This is a wonderfully easy recipe from Chavignol, France The recipe recommends Herbes de Provence, but other herb blends work just as well This is a recipe for 2 people, but it can easily be multiplied Enjoy!, I really enjoyed this chicken dish, both hot out of the oven and the left over cold sliced chicken in a salad Will definitely make it again! Thanks , This is a wonderfully easy recipe from Chavignol, France The recipe recommends Herbes de Provence, but other herb blends work just as well This is a recipe for 2 people, but it can easily be multiplied Enjoy!
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Steps
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1
Done
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Pre-Heat the Oven to 450c. |
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2
Done
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Cut the Chichen Breasts Cross-Wise So That Each Breast Becomes 2 Sheets of Meat. I Guess That Would Be Cutting the Meat Lengthwise. |
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3
Done
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Wash and Cut the Zucchini and Tomatoes and Slice Into Thin Rounds. |
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4
Done
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Cut Two Pieces of Aluminum Foil Big Enough to Fold Over and Seal Each Breast. Place One Half Breast on Each Piece of Foil. on Top of This, Layer the Zucchini, Tomatoes and Cheese (which Has Been Equally Distributed Between the Two Servings). Once the Filling Is All Used, Place the Remaining Half of Chicken Breast on Top, Sprinkle With the Herbes De Provence, Drizzle With Olive Oil, Then Salt and Pepper. |
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5
Done
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Seal the Aluminum Foil Completely, Place Side-by-Side in a Glass Baking Dish and Cook About 40 Minutes. the Chicken Should Be Cooked Through and the Zucchini Still Have a Bit of Crunch to It. |
