- 2 lP skinless and boneless chicken breasts.
- 1 medium onion, thinly sliced.
- 1 medium onion, cut into 4 pieces.
- 1 large sweet green pepper.
- 1 large sweet red pepper.
- 1 large sweet yellow pepper.
- 3 large garlic cloves, peeled.
- 2 tbsp olive oil.
- 2 tbsp lemon juice.
- 1 ½ tsp salt.
- ½ tsp black pepper.
- ½ tsp dry coriander.
- ½ tsp dry sage.
- ½ tsp dry marjoram.
- ¼ tsp dry basil.
Directions:
1- Put the onion cut into 4 parts in a food processor.
2- Cut the colored peppercorns in half and remove the seeds, cut half of each pepper into thin slices, and cut the second half into cubes and add it to the food processor.
3- Add garlic cloves, herbs, salt, black pepper, lemon juice and olive oil to the food processor, and chop the ingredients on high speed until finely chopped and mixed well.
4- Rub the chicken breasts well with the seasoning mixture, then put them in a large oven bag.
5- Add the onion slices and colored pepper to the chicken bag, close it tightly and place it in a large oven tray, then cut a small part from one end of the bag to let the steam going out during cooking.
6- Preheat the oven to 180 degrees.
7- Place the tray on the second rack from the oven bottom, and leave if for 50 minutes or until the chicken is well cooked.
8- Remove the chicken bag from the oven, and set aside for 10 minutes, then carefully slit the bag with a thin knife.
9- Arrange the chicken breasts on a serving plate, sprinkle with the pepper mixture and serve with rice and salads.
- ½ tsp dry sage.
- ½ tsp dry marjoram.
- ¼ tsp dry basil.
Directions:
1- Put the onion cut into 4 parts in a food processor.
2- Cut the colored peppercorns in half and remove the seeds, cut half of each pepper into thin slices, and cut the second half into cubes and add it to the food processor.
3- Add garlic cloves, herbs, salt, black pepper, lemon juice and olive oil to the food processor, and chop the ingredients on high speed until finely chopped and mixed well.
4- Rub the chicken breasts well with the seasoning mixture, then put them in a large oven bag.
5- Add the onion slices and colored pepper to the chicken bag, close it tightly and place it in a large oven tray, then cut a small part from one end of the bag to let the steam going out during cooking.
6- Preheat the oven to 180 degrees.
7- Place the tray on the second rack from the oven bottom, and leave if for 50 minutes or until the chicken is well cooked.
8- Remove the chicken bag from the oven, and set aside for 10 minutes, then carefully slit the bag with a thin knife.
9- Arrange the chicken breasts on a serving plate, sprinkle with the pepper mixture and serve with rice and salads.