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Marinated Chicken Breast with Purple Hull Peas and Cream Corn
Plat

Marinated Chicken Breast with Purple Hull Peas and Cream Corn

55 minPour 4Nutri-Score C€€
par @redneckbarbie021 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (boneless, skinless)Viandes800 g
  • beer (enough to cover the chicken)Boissons350 ml
  • Worcestershire sauceÉpicerie30 ml
  • garlic powderÉpices6 g
  • onion powderÉpices6 g
  • seasoned saltÉpices8 g
  • Cajun seasoningÉpices8 g
  • minced garlicFruits et légumes15 g
  • butter (divided)Produits laitiers60 g
  • purple hull peas (cooked or frozen, thawed)Fruits et légumes500 g
  • cream corn (homemade, thawed)Fruits et légumes400 g
  • saltÉpices3 g
  • black pepperÉpices2 g

par portion

Nutrition

425kcal

Glucides
24 g
Protéines
48 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Casserole
  • Plaque de cuisson
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Bake the chicken

    • Bake until the chicken is cooked through and the juices run clear.
    Étape 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.
    Étape 4

  5. Serve

    • Plate the chicken with the peas and cream corn.
    Étape 5
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