Cooking by Estimation…

I am not going to make a very good cookbook writer since I never measure what I put into the food. I must be incredibly lucky because it most often comes out not to bad!

So this is what I made today, for lunch. I call it “Roasted Pomodoro Chicken Breast”.

It did come out pretty well.

1. Take some cherry tomatoes, garlic cloves, whole red chilies (3 or 4), a pinch of cumin seeds and salt to taste.
2. Put it in a blender and “ice crush” the ingredients.
3. Slit the chicken breast deep on both sides and use the ground ingredients to marinate the chicken.
4. Sprinkle lemon grit, lemon juice, garlic salt and ground black pepper on top.
5. Allow the chicken to soak in the marinated form for about an hour, (preferably in the sun if the breasts have been taken out of the freezer)!
6. Preheat the oven to 400 F.
7. Spray cooking oil on a rosewood plank and put the chicken breasts on this. Embed some cinnamon sticks (3 or 4) and push into the oven.
8. Roast for 20 minutes, turn the pieces and roast till the chicken is soft (probably another 20 – 30 minutes).
9. Put it on a plate and eat hot.
10. It is easy to make and tastes phenomenal.