Creole Chicken with French Marinade
This bonCOOk recipe is a GEM!
The French Marinade for this chicken dish is so delicious. I could not stop eating it well after bread was gone.
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Creole Chicken with French Marinade
This Chicken Dish is so full of flavor, you will want to spoon every remaining of that sweet and savory French marinade.
Equipment
Ingredients
- 2 (450 g) Chicken breasts (Boneless and Skinless)
- 1/2 cup (75 g) Almonds (Sliced)
CREOLE MARINADE
- 2 Tbsp (30 g) Lavender Honey (LINK under Equipment to order)
- 1 Tbsp (15 g) Apricot Almond Jam (LINK under Equipment to order)
- 2 Tbsp (30 g) Tuscan Oil (LINK under Equipment to order)
- 3 Tbsp (45 g) Soy Sauce
- 3 Tbsp (45 g) Provence Mustard (LINK under Equipment to order)
- Madagascar Pepper Mill
- 1/2 tsp (3 g) Lavender Salt (LINK under Equipment to order)
- 2 Garlic Cloves (Sliced)
- 15 oz (425 g) Crushed Tomatoes
- 15 oz (425 g) Black Beans
Instructions
- Preferably the night before, slice your chicken breasts evenly (about ½ -¾ inch thick). Set aside.
- In a mixing bowl, stir all the marinade ingredients together. Then, place the chicken over the marinade and let it sit overnight covered in the refrigerator.
- The following day, preheat oven to 395F/195C.
- Place your Rectangular Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Give your chicken Marinade a little stir. Pour it onto your Flexipat® and sprinkle with the Sliced Almonds.
- Bake for 30 minutes at 395F/195C. Use the Digital Thermometer to ensure the chicken is cooked through at 165°F/75C.
- Once your Chicken is out of the oven, slide it onto your service plate. Enjoy and Bon Appétit!
YouTube Video
Photos
Nutrition
Serving: 6g | Calories: 350kcal | Carbohydrates: 33g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 909mg | Potassium: 855mg | Fiber: 9g | Sugar: 11g | Vitamin A: 188IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 3mg
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