Baked chicken fillet with mint
2 servings
45 minutes
Baked chicken fillet with mint is a refined dish of French cuisine that combines the tenderness of meat and the fresh spiciness of herbs. The French value harmony of flavors, and this recipe is a vivid example of sophisticated gastronomy. The marinade of olive oil, balsamic vinegar, and spices gives the chicken a pronounced aroma, while baking in foil preserves its juiciness. A special note of dried mint makes the taste refreshing and exquisite. The dish is perfect for a light dinner or festive table and pairs wonderfully with grilled vegetables, light salads, and white wine. The flavor is tender, slightly spicy with a refreshing herbal note. The simplicity of preparation and exquisite result make this dish popular among connoisseurs of refined yet accessible gastronomy.
1
Rinse the chicken fillet. You don't need to trim the fat, as it will provide more juiciness when baking.
- Chicken fillet: 500 g
2
Mix olive oil, vinegar, add salt, pepper, and spices in a bowl, and gently shake the bowl clockwise to combine the ingredients.
- Olive oil: 3 tablespoons
- Balsamic vinegar: 0.5 teaspoon
- Coarse salt: to taste
- Spices: to taste
3
Coat the fillet with sauce and let it marinate (time depends on how much you want the chicken to soak in).
- Olive oil: 3 tablespoons
- Balsamic vinegar: 0.5 teaspoon
- Coarse salt: to taste
- Spices: to taste
4
Place the fillet in foil and cover it on top. Put it in a preheated oven at 220 degrees for 30-40 minutes (I always check the doneness during the process).
- Chicken fillet: 500 g