Italian Herb Chicken
Herb Garden | Cook 90 min + overnight rest | Easy
Sun-drenched Mediterranean herbs on tender chicken breast. Works equally well on paninis, salads, and wraps.
Ingredients:
- 2 lbs chicken breast
- 2 tbsp olive oil
- zest of ½ lemon
- 1 tbsp dried Italian seasoning
- 1 tsp garlic powder
- ½ tsp rosemary
- ½ tsp oregano
- 1 tsp salt
Instructions:
- Cut chicken into chunks. Add to blender with all spices, olive oil, and lemon zest.
- Blend until smooth and uniform.
- Refrigerate the mixture for at least 1 hour.
- Slide a cooking bag into the press. Fill with the mixture, pack tight, seal.
- Cook in boiling water for at least 90 minutes to 165°F.
- Leave the sealed press in the fridge overnight. Remove from bag the next day and slice.
Note: Pair with sun-dried tomato aioli and fresh basil on ciabatta.
