How to cook chicken breast in an oven?

If you can not decide how to cooklying in the refrigerator breast, try to cook a chicken breast in the oven, because this method is one of the best. It is good in that it avoids unnecessary use of oil and strong heat, so a dish cooked in this way will be both tasty and useful. Chicken breast baked in the oven retains all its dietary properties, and at the same time has an exquisite delicate taste. There are a lot of recipes in which it is prescribed to bake the breasts in the oven, we'll talk about the most delicious or original ones and start, perhaps, with the piles baked in foil.

Chicken breast in oven in foil with pumpkin and potatoes

This recipe is for four servings. You will need:

two whole chicken breasts
four large potatoes
half a small muscat gourd (about a pound)
two hundred grams of hard cheese
half a lemon
ready seasoning for potatoes
salt and pepper
a little vegetable oil.

The order of preparation is:

Breeches cut in half, pour juice from half a lemon, sprinkle with pepper and salt and leave them in a glass bowl for a quarter of an hour.
While the breasts are marinated, peel the potatoesand pumpkin and cut them into cubes. Try to cut the pumpkin with larger pieces than potatoes, this is necessary for them to be ready at one time.
Fold the pumpkin and potatoes in one bowl, sprinkle them with potato seasoning, pour with vegetable oil and mix well.
Cheese grate with a large straw on a grater or in a food processor.
Begin to form portioned envelopes. Tear off a large piece of thick foil, if it is too thin, use it in two layers. In the center of the leaf, lay one quarter of the vegetable mixture, top the halves of the chicken breast, sprinkle it with grated cheese, cover with a second piece of foil and carefully wrap the edges, thus sealing the foil envelope. Similarly, make three more envelopes.
Now lay them on a baking sheet, put it in the oven and hold there for 40 - 50 minutes at a temperature of about 180 * C.

The next recipe for chicken breasts in the oven will be a little unusual, as it uses pine nuts.

Chicken Breasts with Pine Nuts

For their preparation you will need

kilogram of chicken breasts
three hundred grams of excellent hard cheese
a glass of cedar nuts.

Cook them as follows:

Breasts cut into two halves, remove the breastbone, and every half carefully beat off the kitchen hammer. Then, as usual, salt them and pepper.
Lubricate with a suitable size for baking, put in one layer of chicken breasts,
Now we rub our cheese heavily and sprinkle it abundantly on the breasts, from above, with a generous hand, we spread cedar nuts and cover all this splendor with foil on top.
We send the form to the oven, where it is laidbe about half an hour at an average temperature, after which we open the oven door, remove the foil and wait, when a golden cheese crust forms on the breasts. This usually takes 5-10 minutes.

And finally one more recipe for cooking chicken breasts in the oven, this time in Italian style.

Chicken breasts in Italian

This recipe is for four people. To prepare this wonderful Mediterranean cuisine you need to buy in advance

two whole chicken breasts
one big eggplant
half a kilo of fresh tomatoes - small and fleshy
200 grams of medium-sized champignons

In addition, you will need a good hard cheese(ideally it should be parmesan), a bulb, two cloves of garlic, a bunch of basil, pepper, salt and a little vegetable oil, better, of course, olive.

Chicken breasts, divide each into two parts, remove the skin from them, slightly adhere them and set aside until later.
Cut the onion, chop the garlic, champignons cut into quarters.
Take a large and deep thick-walled frying pan, heat oil in it, load garlic and onion there, and fry them for a few minutes on medium heat, not forgetting to stir frequently.
Add champignons to the pan and let them lightly fry - this will take about five minutes.
During this time, cut the eggplant with small cubes, and cut each tomato into four pieces.
Add the eggplant cubes to the fried mushrooms, andfry this mixture for 2 - 3 minutes, put a quarter of tomatoes in the pan, add fire and fry vegetables for a couple of minutes, then reduce the fire to a minimum and keep the sauce on the plate for a quarter of an hour. During this time, excess liquid will evaporate and the sauce will slightly thicken. Salt it as you like, add ground pepper and a few crumbled basil leaves.
Take a deep heat resistant mold, lubricate itbutter, in one layer put halves of chicken breasts in it, pour them on top with a ready-made sauce, cover the form with foil or lid and put on for half an hour in a preheated to 190 * C oven.
At the end of this time, remove the lid, sprinkle your chicken with a handful of grated cheese, add the temperature and wait until the whole cheese melts. All the breasts are ready in Italian!