Chicken breast in foil in the oven
Description
When baking in foil, the fillet steams completely, even in the center. To prevent it from turning out too dry, add butter—it will give the meat a velvety, creamy flavor and a slight richness. You can optionally enhance the fillet with various herbs and spices, but avoid coarse-ground ones to prevent burning.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the fillet under water and dry it with a paper towel or napkin. Remove any membranes from the fillet, if present.
- 2
Step 2
Mix the seasoning, salt, and ground black pepper. Optionally, add other spices and herbs. Rub the mixture on the fillet on all sides, even inside.
- 3
Step 3
Line the baking dish with foil and slice the butter into pieces. Place half of the butter slices on the bottom of the dish. The butter will melt as the dish heats up, preventing the fillet from sticking to the foil. If you are not using butter, be sure to grease the foil with vegetable oil.
- 4
Step 4
Place the seasoned fillet onto the butter and add the remaining butter slices on top. The butter will melt and be absorbed by the meat. This will make the meat juicier and more flavorful, giving it a nice browned crust.
- 5
Step 5
Wrap the foil over the fillet, leaving no openings. Preheat the oven to 180 degrees and place the dish inside for 25 minutes. If the fillet is small, reduce the baking time by approximately 5 minutes.
- 6
Step 6
Grate the hard cheese finely. Unwrap the foil and place the cheese mixture on the fillet. Bake for another 2-3 minutes until the cheese melts.
- 7
Step 7
Remove the dish from the oven and transfer it to a plate. Serve hot, so the cheese stretches when tasted. Baked chicken fillet is especially delicious with sour cream or a white-based sauce.