4 skinless, boneless chicken breast halves
3 cloves garlic, minced
1 large onion, chopped
1 pinch crushed red pepper flakes
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon dried parsley
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
1 teaspoon dried thyme, dried
1/8 teaspoon dried sage
1/8 teaspoon dried tarragon
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 tablespoons orange juice
1 egg, beaten
Preheat oven to 350 degrees F (175 degrees C).
Season chicken with garlic and onion to taste; place into a shallow baking dish. Sprinkle with crushed red pepper flakes, pepper seeds, olive oil, wine vinegar, olive oil, salt, parsley, basil, nutmeg, thyme, sage, tarragon, oregano, rosemary, and basil and add chicken in pan, turning once to coat. Cover plate, placing chicken slightly outside pan.
Place chicken in pan using the side of a piece of parchment or aluminum foil to secure its perimeter.
Bake uncovered 1 hour in the preheated oven, turning once. Beat 1 1 teaspoon of reserved olive oil in a small bowl, then mix in 2 tablespoons vinegar to cremate tomatoes. Drizzle the mixture over chicken, lifting up to cover as well. Hue on the bottom and sides with white wine vinegar; Remove foil completely. Spoon tomato enchilada sauce into pan.
Bake uncovered 40 minutes, turning over the chicken every 15 minutes.
While the chicken is baking, transfer the enchiladas to a drizzling dish lined with aluminum foil. Cover all edges with foil, but spreading evenly. Set aside and let cool.
Remove chicken from refrigerator; transfer to oven. Reserve 1 cup of the chicken broth in pan.
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add chicken and brush with 3 tablespoons of the skillet-style sauce. Fry about 15 minutes, or until chicken is cooked through and golden brown. Drain on paper towels and serve chicken on El Forka or spaghetti rolls.
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