Chicken breast with bacon, baked in grill paper
2 servings
40 minutes
Grilled chicken breast with bacon baked in parchment is a harmony of flavors and textures. Tender chicken breast marinated in a fragrant mix of olive oil, wine vinegar, and spices pairs with crispy bacon and the sweetness of bell peppers and carrots. Baking in parchment retains the meat's juiciness and allows the ingredients to fully express their flavors. This cooking method has roots in European cuisine, where simplicity and naturalness of ingredients are valued. The dish is perfect for a cozy family dinner or festive table, impressing guests with its rich aroma and exquisite combination of ingredients.
1
Mix all marinade ingredients (olive oil, wine vinegar, spices, garlic, and salt) and marinate the chicken breast for 30-60 minutes. Soak 2 sheets of grill paper and 2 strings in water for 10-40 minutes. Preheat the oven to 180 C.
- Olive oil: 0.3 glass
- Wine vinegar: 0.3 glass
- Poultry seasoning: 3 teaspoons
- Garlic: 2 cloves
- Coarse salt: 1 teaspoon
- Chicken breast: 1 piece
2
Boil the carrots until half-cooked. Cut the carrots and bell peppers into strips, then place them on a sheet of grill paper along the wood fibers.
- Carrot: 1 piece
- Bell pepper: 1 piece
3
Wrap the chicken breast with 3 strips of bacon and place it on the vegetables. Add a little marinade on top of the bacon.
- Bacon: 3 pieces
- Chicken breast: 1 piece
- Olive oil: 0.3 glass
4
Wrap the food in grill paper and tie the roll with two damp strings. If the edges do not meet, use an additional sheet on top. Place the roll in a preheated pan or baking dish, adding about 1 cm of water to the bottom.
5
Bake for 35-45 minutes.
