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Hi guys welcome back to another video, today I'm doing the roast chicken challenge, i was tagged by yeesu to do this challenge I'm tagging allan asmr veeEats. With my roast chicken, I'm having it with some melted cheese, calamari rings and with some hard taco shells and to help the dry breast piece. …your chicken breasts with melted butter. Or at least, I highly recommend using butter.

Alright, don’t linger, let’s approach this my roast breast of chicken with melted brié. with chips & salad formula with 5 substances which are surely easy to find, and we have to process them at the very least through 4 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements My Roast Breast of Chicken with Melted brié. With Chips & Salad:

1. Give 1 of Good size Chicken breast Roasted
2. Provide 1 of Cooked Chips enough for one
3. Need Slice for 4 Slices off the brié
4. Get of Salad. Rocket lettuce, cherry tomatoes, cucumber spring onion
5. Provide Salt + Black Pepper

Chef John's "pan-roasted" chicken breasts are fast, easy, and delicious. Leaving the skin on adds a lot of flavor and keeps the chicken juicy. Add vinegar and butter to pan with chicken. Chicken breasts stuffed with rich and creamy French Brie and fresh thyme, rolled in smokey bacon and baked.

My Roast Breast of Chicken with Melted brié. With Chips & Salad instructions:

1. Roast the Chicken breast in the oven spray with olive oil a few times during cooking.
2. When the chicken is near to cooked add your chips to the oven as this time I used frozen chips.
3. Add the salad to the serving plate leaving room for the chicken and chips.
4. Slice 4 times down the breast and add the sliced of brié

Roll the bacon around the chicken parcels. Place the parcels onto a plate, cover and chill until ready to. Place chicken breasts in a shallow baking dish, skin side up. If you cannot find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts. You can also use skinless When it's golden brown, flip, add butter and thyme.

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