I put the chicken in an oven-proof dish, covered with aluminium foil and baked at 150 degrees for 100 minutes (more or less). As you know, if you are not careful, chicken breast can get very dry when cooked in the oven, so I set the oven on a lower heat, and every 15 minutes, I rolled the chicken over. The natural juices trickled out of the chicken and blended with the wine so it didn't stick to the dish.
After one hour I removed the foil and let the chicken brown.
|fresh baby bean sprouts|
|the heart of a lettuce|
|the oranges were slightly sour and they balanced the sweetness of honey|