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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 12 mittel | Skinned and boned chicken breast halves (I used 8, it just meant more sauce) |
| 1 mittel | onion quartered |
| 2 | Minced cloves of garlic |
| 3/4 Tasse | lemon juice |
| 2 Esslöffel | mustard dry |
| 1 1/2 Teelöffel | Salt (I used less) |
| 1/4 Teelöffel | pepper |
| 1/4 Tasse | olive oil |
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I made this last week for Shabbas lunch, and it was so delicious I made it for yesterday also. Pretty easy, but looks very elegant.
Puree everything except the chicken breasts in a blender or food processor. Lay the chicken breasts in a baking pan in a single layer, and pour the sauce over it. Refrigerate for around eight hours. (I only did it for two, and it came out fine.) Turn the breasts over once during refrigeration.
Bake at 400 for ten minutes, turn them over, and bake for another ten minutes. Serve garnished with shredded chives, scallions, etc.
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