Chicken Salad Provençal (roasted chicken breasts)

[richard-in-cincy]

My notes:

After much experimentation, this chicken turned out to be very moist and flavorful. I wanted to duplicate the flavor of Roast Chicken Provençal.

Prepare the marinade (see link) using dry herbs and only 1 tsp. of evoo. Finely mince the garlic. Using a teaspoon, top 2 lbs. of chicken breasts with about two thirds of the marinade and let sit at room temperature for one hour covered with plastic wrap. Preheat oven to 350° F. Place chicken on a large heavy baking pan with shallow sides (I used nonstick) lined with parchment paper and roast for 27 minutes.

Place chicken on paper towels and cool at room temperature for about 10 minutes. Refrigerate the breasts for two hours. Scrape off the pesto-like marinade and reserve in a bowl. Dice the cooled chicken and mix in the “pesto” to taste and add mayonnaise and finely chopped celery.

You can use any combination of herbs with a small amount of evoo. The fact that you marinate ahead of time and leave the “pesto” on top keeps the chicken very moist.

I must confess, I did get some help from an on line chef for the cooking method.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=16&msgid=36

 

[durward]

To serve this hot and add some extra goodness to this, put the

chicken on a bed of thick sliced onions and quartered new potatoes. It is reminiscent of the wonderful and ubiquitous chicken roasters in France that have those lovely chickens turning on the spits and potatoes and onions in the bottom, basting in the drippings.

 

[richard-in-cincy]

I'll try that next time I roast a whole chicken. Sounds good - thanks!