DDD
Well-Known Member
Just a quick share for any of you all who frequently bake chicken breasts and sometimes have "dry" results. Somewhere I got this idea and tried it today with great moist results. I covered the baking pan with foil. Sliced
tangerines (I saw it done with oranges I think) and laid the rings down as a bed for the breasts. I put marjoram all over the top of the citrus fruit, placed the chicken breasts on top (stuck soft butter and taragon under the skin) and then added some white wine to the pan. The combo of the fruit/seasoning/wine evidently kept moisture flowing and it was really good.
Phew/Whew! I so often forget how I've fixed something that if I don't share pronto......it's gone from the brain! DDD
tangerines (I saw it done with oranges I think) and laid the rings down as a bed for the breasts. I put marjoram all over the top of the citrus fruit, placed the chicken breasts on top (stuck soft butter and taragon under the skin) and then added some white wine to the pan. The combo of the fruit/seasoning/wine evidently kept moisture flowing and it was really good.
Phew/Whew! I so often forget how I've fixed something that if I don't share pronto......it's gone from the brain! DDD