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Chicken Breast Baked Fennel, Carrots and Oranges
Chicken Breast Baked Fennel, Carrots and Oranges
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Recipe Details:
Baking chicken breast in aluminum foil with oranges, shallots, tarragon, carrots, and fennel root gives the dish a unique taste and makes it juicy and tender, even though chicken breast is usually dry. Try this diabetic-friendly recipe – you will be glad you did!
Ingredients:
Chicken breast – 1.5 lb.
Oranges (peeled and divided into wedges) – 2
Carrots (peeled and cut into strips) – 2
Shallots (sliced) – 3
Fennel root (stems removed, the root cut into strips) – 1
Step 1 Remove the thin film from the orange slices and cut them in halves, then put in a bowl. Step 2 Make the dressing: Place one chopped shallot, chopped tarragon, the olive oil, 2 pinches of salt and a pinch of pepper in a separate container and mix well. Step 3 Pour half of the prepared dressing into the bowl with oranges and mix. Step 4 Put the fennel and carrots in a separate bowl, then add the remaining dressing and mix. Step 5 Beat the chicken breast, pat dry with a paper towel, salt and pepper each piece of chicken breast. Step 6 Cut 4 squares from aluminum foil with a side of 12”. Step 7 Preheat oven to 450 F. Put a quarter of carrots with fennel in the center of each square of aluminum foil, place the chicken fillet on top, and then top with oranges. Wrap and seal the each foil "bags" well by lifting the edges of the foil and connecting them together. Step 8 Place the ready squares in the oven. Reduce the oven temperature to 330 F and bake the chicken in foil for 25 minutes. Step 9 Open foil bags very carefully because the content is hot and let the chicken breast cool slightly. After that, place the content of the foil square on plates. When serving, sprinkle with the sliced shallots. Enjoy!
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