Chicken breasts in foil with rosemary and olive oil from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 267) by Jean-Georges Vongerichten and Mark Bittman

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Notes about this recipe

  • Laura on November 11, 2012

    Pg. 267. Wow, this produces an amazingly moist and juicy chicken breast. And the rosemary and lemon flavors are just right. The cook time seemed a bit short to me, but it turned out to be perfect. The only thing that was a disappointment was that the spinach turned an ugly brown and there was very little of it left. In future, I would just leave it out and cook it by another method. Also, be sure to cook this in a pan that is already seasoned, because if it isn't, this cooking method will season it, whether you want that or not -- I learned that awhile back from a companion recipe to this one. This time I used my seasoned wok and that worked well.

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