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.