1/2 cup of water
3 tablespoons of white wine vinegar
2 tablespoons of thyme
1 tablespoon of salt
4 cloves of garlic, minced 4 sprigs of parsley
3 chicken breasts without skin and bones (1 kg)
1/2 cup of water
3 tablespoons of white wine vinegar
2 tablespoons of thyme
1 tablespoon of salt
4 cloves of garlic, minced 4 sprigs of parsley
3 chicken breasts without skin and bones (1 kg)
Make three superficial cuts on one side of each breast
Set aside the breasts
Blend all the remaining ingredients in a low-speed blender
Reserve the sauce liquid and place the herb mixture over the chicken, pressing firmly
Place under broiler with the herb side facing down
Constantly baste the meat with the reserved sauce using a spoon, brush or sprig of herbs
Let it cook for 6 minutes or until golden brown
Flip the chicken and let it cook for another 6 minutes or until golden brown.
