Kenyan Chicken Breasts
Ingredients
Servings 4 servings- salt
- 4 skinless and boneless chicken breasts
- 8 sun-dried tomato halves in oil
- 100 g shelled peanuts
- olive oil - 4 tbsp.
- garlic - 2 cloves
- bunch of basil
- 10 pitted olives
Cooking
Step 1
Heat the oven to 230ºС. Wash the breasts, pat dry, season with salt and pepper. Finely chop the olives, cut the sun-dried tomatoes into strips. Finely chop the basil leaves. Peel and mince the garlic. Roast the peanuts for 2 minutes. in a dry hot frying pan, crush in a mortar. Put olives, tomatoes, peanuts, basil and garlic in a bowl, add 3 tbsp. l. oil, stir. From aluminum foil cut out four squares with a side of 30 cm. Bend in half, make a fold in the center and lightly grease the foil with the remaining oil. Lay each breast on the foil on one side of the fold. Put the tomato mixture on top of the breasts, cover with foil, fold the edges over and seal the foil bag well. Put the bags with breasts on a baking sheet and bake in the oven for 20 minutes. Remove from oven and let rest for 5 minutes before opening.