Easy Oven baked Chicken Fillets

Oven Baked Chicken Fillets

Ingredients:

3lbs boneless skinless chicken breast (about 4 large ones)
2 tbsp vinegar
2 tbsp olive oil
2 tsp salt
1tsp each black pepper, paprika, garlic powder

Pre Heat Oven at 350

1- Clean chicken and slice each breast horizontally into 2 thinner pieces.
Cut vertically into smaller pieces if necessary.
2- combine all ingredient in a bowl to marinate.

3- cover a baking tray with foil and place the chicken on it.

See how the size of the fillet is? Like that. about the size of your palm

4- bake at 350 for 15 mins. Flip once and leave it for another 10 mins.

5- broil on high for no longer than 5 mins each side. Keep watching it until it’s nicely browned. Then flip and repeat.

You’re done! Serve with whatever you want! I made a huge salad and that was our dinner 🙂
I love how moist the chicken was, it usually dries up a bit when I do it other ways.

I had extra chicken leftover so I sliced it up and saving it for lunch, chicken salad tomorrow!

let me know if you try it!!!

Fatteh with chicken

serves 4-6

ingredients:

For chicken broth and chicken:

3 cornish hens (i prefer it over big cihckens but u can use anything really)

3 cups basmati rice (again u can use anything, but i use this all the time so im used to it)

2-3 tbsp knorr

1 large onion, coarsely chopped

1 cinnamon stick, optional

few whole bay leaves

few whole cloves, optional

water for boiling chicken

salt, black pepper, 1/4 cup vinegar for marinating chicken

for filling:

1/2 cup short grain rice (everyone i know used it for stuffing chicken so i guess its traditional, but of course any rice will do)

1/4 tsp ground cardamom

1/4 tsp mixed spices

1/4 tsp black pepper

dash of salt

veggies, big pieces. i used 3 baby carrots for each chicken

for “da’aa” (lemon pepper sauce)

2 jalepenos, crushed

1/2-3/4 cup lemon juice ( depending on how sour u want it to be)

chicken broth (after boiling the chickens)

if you like garlic, then crush one big clove and add to it.

start with clean chickens, sprinkle salt, black pepper, 1/4 cup vinegar. rub it on the chicken and let it sit for 30 mins or less.

to stuff the chicken, u’ll need 1/2 cup short grain rice. rinse and put in bowl.

add the spices and mix together.

stuff one tablespoon of rice into each cornish hen.

add some chopped veggies to fill up the gap. i used 3 baby carrots in each chicken. it gives it a nice flavor. if you dont want to use veggies just double the stuffing and add 2 tablespoons rice in each.

ready to sew!

with a regular needle and thread, sew the opening until its all closed. its ok if there small openeings, the broth needs to go in and cook the rice.

done

now place your chickens in a deep stock pot,

coarsely chop a large onion

add to the pot. also add a cinnamon stick, couple bay leaves, and couple whole cloves. (or whatever you have on hand)

cover it all with water. cook on meduim high and let boil for 30 mins, then turn on low for another 30 mins until the rice in the chicken is done and expanded. you can check it from the opening near the neck..

for the rice , get 3 cups basmati and stirfry it in 2-3 tbsp olive oil (or canola) until opaque (not clear).

add about 5 cups of broth from the boiled chicken. same steps like orzo rice, leave on high til water dries then put on lowest heat until all rice is fluffy and well done.

all cooked and done.

take out the chickens and place them on a baking tray with foil. brush with olive oil, or butter. and put under the broiler for 10-15 mins untils brown.

this is the “da’2a” that is served with fattah. crush 2 jalepenos and add 1/2 cup lemon juice in a bowl. then add few ladels of the chicken broth on top. mix and serve with fattah. usually you spoon some of it on your own plate, on top of the rice.

this is called “mrahareh” or “markouk” its very thin bread used for dishes like these with rice. u can find it in the freezer section of the middle eastern store. a bag usually comes with 5 pieces. i used 2 and put the other 3 in the freezer.

break up the bread into bite size pieces.

add chicken broth on the bread with a ladel until all is covered and let it soak until all bread is soft. then add the cooked rice on top. add some more chicken broth for the rice (abt 3 ladels) and place the 3 chickens on top and serve.

Musakhan

Salam to all, 

Musakhann, need i say more??? No? Great. Let’s get straight to business then 🙂

serves 2-3-4 people…

ingredients:

2 Cornish hens ( 2-3 lbs of any chicken would work)

lots of sumac.. at last 1 1/2 cups on hand, just in case.. this is the main spice today

5-6 onions

salt+pepper to taste

2 splashes of vinegar

1 tbsp knorr/chicken bullion (I’m addicted, I know its bad)

1 tsp mixed spices

1/4 cup olive oil

1/4 cup broth

taboun bread (how many depends on how u will serve it,  if you’re doing the rolls then u’ll need 2-3. if ur doing just the tray version u need 1-2)

toasted nuts (optional) (I didn’t use because I was out! oops)

I personally like both versions, the tray one give a nice crisp to the bread, while the rolls are way cleaner and easier to eat.. do whatever suites ur fancy..

this is called taboun bread.

its about the size of a medium pizza, 12″ inch in diameter…

and its thicker than pita and very soft when fresh.. it doesn’t have a pocket (like pita bread) so its considered a flat bread..I found mine at the middle eastern grocery so I didn’t make it..They have all sizes, small and big. these are big

  clean and cut about 2-3 lbs of chicken. As usual I used 2 Cornish hens..

add knorr, sumac, black pepper, mixed spices, vinegar and stir well.

rub it in and let marinate for 30 mins (if u have the time)

place in a baking tray and cook in oven on 425 for 1 hr.

get your onions and chop til u cry!

chop it medium size, not too small and not too big

heat the olive oil (in a big enough pan)

add the onions

until nice and translucent (will take about 10 mins on high heat)

its good enough now

add 3 tbsp sumac, 1/2 tsp black pepper, salt (to taste, abt 1/2-3/4 tsp), and broth and stir

it should look like this

until nice and brown like shown. u can spray/brush some oil on it if u feel its getting dry.

when its done, take it out and let cool to touch. (few mins)

get a baking tray, round is best.. (maybe a pizza one, my mother in law brought me this one from Gaza when she came) and grease it with olive oil all around

lightly rub some oil on the bread too, both sides..

add the onions on top..

then layer the chicken…

then sprinkle more sumac on top.. if u like toasted nut then feel free to add them now.. then put in the oven on 400 (or broiler) for another 10 mins to make the bread crispy..

another variation is to just put the onions in the bread and make a roll.

sprinkle with parsley ( and the nuts if u want)

roll it up

roll in foil and bake for 10 mins under broiler.. to make it hot and crispy.. I did both ways.. when done, cut it in half (with foil on) and serve. the foil keeps everything in one place.
.

NOW THIS IS DONE!!!!

I dont know if u can tell, but the crust is browned and crispy.. not too hard nor too soft, but just right… DELICIOUS!!

sprinkle parsley on top (I think i have a weird habit of covering everything in chopped parsley or cilantro if u noticed)

cut slits into the outer crust with a pizza cutter/knife and pull out piece by piece, it will cut by itself and enjoy and gobble up! Sahteen! ahhh I can still smell the sumac lol…. from the picture

Let me know if you have tried it before!!!!!!!