Skip to content
Menu
Marinated Chicken Breast with Purple Hull Peas and Cream Corn
Plato principal

Marinated Chicken Breast with Purple Hull Peas and Cream Corn

55 minPara 4Nutri-Score C€€
de @redneckbarbie021 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chicken breast (boneless, skinless)Carne800 g
  • beer (enough to cover the chicken)Bebidas350 ml
  • Worcestershire sauceDespensa30 ml
  • garlic powderEspecias6 g
  • onion powderEspecias6 g
  • seasoned saltEspecias8 g
  • Cajun seasoningEspecias8 g
  • minced garlicFrutas y verduras15 g
  • butter (divided)Lácteos60 g
  • purple hull peas (cooked or frozen, thawed)Frutas y verduras500 g
  • cream corn (homemade, thawed)Frutas y verduras400 g
  • saltEspecias3 g
  • black pepperEspecias2 g

por ración

Nutrición

425kcal

Carbohidratos
24 g
Proteínas
48 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Cazo
  • Placa de cocina
  • Horno

paso a paso

Preparación

  1. Marinate the chicken

    • Place the chicken breasts in a large bag or dish.
    • Add the Worcestershire sauce, garlic powder, onion powder, seasoned salt and Cajun seasoning.
    • Pour in just enough beer to cover the chicken, then swish everything around.
    • Refrigerate overnight.
    Paso 1

  2. Prepare the baking dish

    • Place the marinated chicken breasts in the baking dish.
    • Pour the marinade over the chicken.
    • Top with the minced garlic.
    • Add a little butter on top of each breast.
    Paso 2

  3. Bake the chicken

    • Bake until the chicken is cooked through and the juices run clear.
    Paso 3

  4. Heat the peas and corn

    • Warm the purple hull peas and cream corn in a saucepan on the stove, like canned vegetables.
    • Season with butter, salt and pepper.
    Paso 4

  5. Serve

    • Plate the chicken with the peas and cream corn.
    Paso 5
Obtener Mezze