28th Jun 2017

Baked Chicken Parcels

Baked Chicken Parcels
Debbie McTaggart

These chicken and tomato parcels are cooked in just 30 minutes. Baking the chicken in paper, known as ‘en papillote’, ensures that the flavours are retained and the meat remains tender and juicy.

Ingredients (serves four)
4 chicken breast fillets
1 handful fresh chopped parsley
1 tablespoon of rosemary, thyme or oregano
4 cloves garlic, thinly sliced
2 tablespoons olive oil
200g cherry tomatoes 

Preheat oven to 180°C and cut four pieces of baking paper approximately 30cm square. Fold each one in half to mark the centre and reopen.

Season the chicken breasts to taste and sprinkle the parsley. Place one on each sheet of paper to one side of the seam.

Gently sauté the herbs and garlic in the oil. Once the garlic has browned, add the tomatoes and cook until around half have popped. Divide the mixture between the four chicken breasts.

Fold the paper into a parcel, tight enough that the juices don’t escape, but also ensuring that the steam can be released.

Place the parcels on a baking tray and cook for about 20 minutes. Remove from the oven and leave to rest for five minutes. Serve the parcel unopened with a green salad and some crusty bread.


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28th Jun 2017
Funny looking baking paper, looks like pastry to me!
28th Jun 2017
And me. What's going on Debbie McT?
28th Jun 2017
My thought too Paulo but I have noticed that very often the picture accompanying the recipe does not look like what I image it should. They often seem to have ingredients that are not mentioned in the recipe.
Perhaps we should try this using puff pastry instead of baking paper :-)
28th Jun 2017
It is clearly a photo of a totally different recipe. Disappointing.
29th Jun 2017
Dear Chat
The photo rarely resembles the recipe and I am surprised you have not noticed this before. I have become weary of commenting on the anomalies in this cooking section. The mistakes are far more entertaining than the recipes

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