Roasted Chicken Breast Fillet

01h

2 Servings

Ingredients

2 Cold Chicken Breast Fillets

In a bowl place the salt and sugar, a little water and stir until dissolved, add the rest of the water, dip the chicken in the water.

Remember that the proportion is 5 teaspoons of salt for each liter of water.
Roughly break the rosemary branch and the laurel and place both in the brine.
Cover with plastic wrap and refrigerate for at least 20 minutes to an hour.
Meanwhile, take a very small bowl and place the paprika, black pepper, mustard and freshly chopped herbs.
Mix well and set aside.
Remove the fillets from the brine, discard the liquid and dry them very well with paper towels.
Place the two fillets in a small ovenproof dish, brush both sides with the melted butter.
Now apply the seasoning mixture on both sides of the fillet massaging well with your hands.
Cut the ginger into thin slices and place on the platter.
Roll the garlic cloves and place them over the fillets.
Take the dish to the oven preheated to 250 ° C for 20 minutes.
Remove from the oven, by that time the chicken should be cooked and still juicy.
If you have a culinary thermometer, the internal temperature should reach 74 ° C.
Cover the dish with aluminum foil taking care to seal it well and let it rest (outside the oven) for 5 to 10 minutes.
Place the chicken on a cutting board, slice the fillets, place again on the platter and drizzle with the cooking juices.