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- 2 slices of skinless chicken breast cut lengthwise
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon of rice wine vinegar
- 1 tablespoon of hoisin sauce
- 2 diced red bird's eye chilies
Preheat oven to 180C (forced fan).
Place two pieces of chicken breast on individual sheets of aluminum foil. Pinch the foil to the ends of the breast and lift the sides of the foil to form a bowl of some kind.
Mix the remaining ingredients in a jar.
Pour ½ of the mixture over the chicken. Try to keep as much of the mixture as possible in the breast.
Top with remaining chicken breasts.
Wrap each entire breast tightly with the foil.
Cook for 20-25 minutes.
Once cooked, let it steep for 5 minutes, then remove it from the foil on a plate and pour over the cooking juices.
- 1 sheet
- 1 pitcher
Sometimes I add a little finely chopped basil between the breasts. Cooking time depends on the size of the chicken breasts.