Chicken en papillote

4 chicken breast fillets
1 handfuls parsley leaves
1 tbsp rosemary, or thyme, oregano or sage
4 cloves garlic, thinly sliced
2 tbsp olive oil
200 g cherry tomatoes

Preheat oven to 180C/gas 4. Cut 4 pieces of baking paper approximately 30cm square. Fold each one in half vertically to produce a centre seam. Reopen the paper.

Season the chicken breasts and sprinkle with the parsley. Place one on each sheet of paper to the right of the centre seam.

Sauté the herbs and garlic over moderate heat in the olive oil until the garlic turns golden. Add the tomatoes and cook until around half of them have popped, shaking the pan from time to time. Spoon a quarter of the tomatoes on top of each chicken breast, then drizzle with the pan juices.

Fold the left side of the paper over the breast and bring it flush to the right-hand side. Take the furthest left end of the paper in your right hand, and put your forefinger next to the top of the breast. Fold the paper towards the right at a 90° angle. Twist and roll the right-hand edge of the package towards the bottom of the breast, to resemble a pasty, in order to seal it. Don’t make it too tight as you need to allow some space for the steam to expand. Once the bag is twisted into a package, it’s a good idea to tuck the final fold under itself to keep it sealed, or secure with a paper clip.

Place the packages on a baking tray and cook for 20 minutes. Take from the oven and leave to rest for 5 minutes. Serve the unopened package on the plate to open just before eating. You can serve some herby, buttery new potatoes and any other veg you like with this.

Original post with credits


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