4 boneless, skinless chicken breast halves
1/4 cup mayonnaise
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/4 cup dried oregano
1/8 teaspoon red pepper flakes (optional)
1 medium onion, finely chopped
1 large carrot, sliced into 1 1/8 inch rounds
3 teaspoons prepared Dijon mustard
1 teaspoon salt
3 teaspoons lemon juice
Crush the chicken breasts with a metal mallet until all of them are cracked. Wrap them in aluminum foil and poke holes in the foil for steam. Place the chicken breasts in the foil to steam.
Place the mayonnaise in a small bowl and stir in the basil, rosemary, oregano, red pepper flakes, onion, carrot and carrot. Mix well. Place the chicken breasts into the foil, seal foil around edges and steam in a 8 to 10 inch dish, turning once, until chicken is no longer pink. Turn chicken breasts again and steam for another 5 minutes, until chicken is no longer pink. Remove from foil and refrigerate for 1 hour.
Place a layer of chicken foil on top of the chicken breasts. If there is any liquid in the foil, cover it with plastic wrap and refrigerate.
Preheat the oven to 350 degrees F (175 degrees C). Roll chicken breasts into 1 inch thick strips.
In a large bowl, toss chicken with marinade, mayonnaise, basil, rosemary, oregano, red pepper flakes and lemon juice. (If chicken is browning too quickly, discard chicken.)
Bake the chicken breasts, uncovered, in preheated oven for 45 minutes. When chicken is cool, remove the foil cover and brush with egg wash. Drizzle the marinade through a strainer into a small bowl and immediately pour the chicken into the foil, seal edges and steam for 15 minutes.
After 15 minutes of cooking, reduce heat to 350 degrees F (175 degrees C) and simmer for 20 minutes.
⭐ ⭐ ⭐ ⭐ ⭐