breast chicken brined in pickle juice

/-RZf9xKtDF7Y/TkLNMoQZp5I/AAAAAAAAH18/v_9_mqY6HbE/s1600/Picture+103+copy.jpg” data-rel=”penci-gallery-image-content”>breast chicken brined in pickle juice

* 6 chicken chops
* 2 tomatoes
* 1 cup tomato juice
* 1 hot pepper
* 6 cloves garlic
* 3 tablespoons wine vinegar
* 2 tablespoons olive oil
* 1/2 teaspoon dried tarragon
* green cloth
* green parsley
* salt and pepper

The cleaned and washed copanels are grown from place to place with a well-sharpened knife. Season with salt and pepper to taste, then grill on a grill. They brown well on both sides.
Along with the meat, cook the tomatoes and hot peppers. Put 1 cup of boiling water in a saucepan. When it boils, put the peeled and diced tomatoes, tomato juice, large chopped pepper, larch, tarragon and vinegar. Boil for 10 minutes, during which time the taste of salt and pepper matches.

Grind the garlic and make a sauce with the 2 tablespoons of olive oil. Pour over the cups that I put in a heat-resistant dish. Cover everything with hot vegetable juice. Sprinkle with chopped green parsley and let the meat soak for about half an hour.

Serve warm, with hot polenta.

breast chicken brined in pickle juice