Baked Chicken

Baked Chicken

Tasting Notes Tasting Notes


Ingredients Ingredients

Instructions Instructions

Preparation Instructions Preparation Instructions 

  • Crush the Salt Crystals in a Mortar 2 Minutes

    Place the salt crystals in a mortar. Holding the mortar firmly vertically crush the crystals with the pestle. After you have broken down the crystals tilt the mortar and move the pestle in a circular motion along the walls against the crystals to finely grind the salt.

  • Slice the Onions 5 Minutes

    Lay an onion on its side on a cutting board and cut the onion in half. Avoid cutting off the top and bottom cores of the onion. Lay each half flat on the board and cut through the core. The stem of the onion will hold the onion quarters together. Lay each quarter on the board and vertically slice off pieces using your knuckle to guide the blade. Cut the pieces to the desired width.

  • Quarter the Citrus Fruit 1 Minutes

    Hold the small citrus fruit such as a lemon or lime with a claw making sure the the core of the fruit is lying horizontally. Slice through the fruit in half. Lay each piece flat on the cutting board and cut in half vertically through the core.

Cooking Instructions Cooking Instructions 

  • Bake the Chicken Breasts 30 Minutes

    Turn your oven on to 350. Using a deep sided baking pan place any veggies or fruit in the pan and add the water. Place a rack over the ingredients and put the chicken breasts on top of the rack. Sprinkle everything with salt and add any other herbs or spices that are required by the recipe. Place in the oven and cook for 30 minutes. Check at the 20, 25 and 30 minute marks. You can test a piece of chicken by pulling a breast out of the pan, cutting it in half and chicken to see if it is cooked through. The interior piece of the chicken should look moist and succulent and not tough and dried out.

Plating Instructions Plating Instructions