Thread: Thank you TopChef!!!

Well I wanted to make its own thread because it worked out so well. I tried your chicken recipe and it was great.



This is how I set it up pre cooking. I wasn't sure how to place the fruit. I put the olive oil and salt/pepper/thyme under the fruit and wrapped it all in the foil. It took about 40 minutes to cook though for it to reach the 165 degree mark!



This is what the final product was! It was really juicy! I am definitely a fan!

What would you think though about maybe juicing the fruit slices and letting the chicken sit in the juice for about an hour and then cooking it up with the slices(mostly peel and pulp) while its already been in the juice?

Be careful with that.Citric acid will "cook" the product if marinated too long.

Glad it worked for you.It's culinary term....en papillote....cooked in a little package...or something like that! hahaha

Thanks again! It was really tastey. I think next time though I'm going to put fruit on the top and bottom of the meat to try to get a bit more flavor.