Jump to Main ContentJump to Primary Navigation
Top

Chicken breast en papillote with cherry tomatoes

hero.jpg
wine-invivo.jpg

Chicken breasts can sometimes be a little dry, but steaming them in parchment parcels keeps them moist and locks in all the herby flavours far better than even a normal roast. It also provides a novel serving suggestion.

Kcal: 238 per serving

Saturated fat: 2.7g per serving

Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients (serves four)

  • 4 chicken breasts
  • Salt and freshly ground black pepper
  • Handful of parsley leaves
  • 1 tbsp fresh rosemary leaves, thyme, oregano or sage
  • 4 cloves garlic, peeled and thinly sliced
  • 2 tbsps olive oil u 200g cherry tomatoes

Method

Step 1: Preheat the oven to 180˚C/350˚F/gas mark 4.

Step 2: Cut four pieces of baking paper approximately 30cm². Fold each one in half with the fold north-south, to produce a centre seam. Then re-open.

Step 3: Season the chicken and sprinkle with parsley. Place on each sheet of paper, lengthways to the right of the centre seam.

Step 4: Sauté the herbs and garlic in the olive oil until golden. Add the tomatoes and cook for a further five minutes. Spoon across the chicken breasts and then drizzle the pan juices over them.

Step 5: Fold the left side of the paper over the breast and bring it flush to the right-hand side. Take the top right-hand corner of the paper in your right hand and fold diagonally inwards (at 90˚ angle) towards the seam and the top of the chicken breast to create what looks like the start of a paper aeroplane. Then fold the vertical open edge in a few times. Continue to do this until the package is unlikely to open up, but don’t make it too tight as you need to allow some space for the steam to expand.

Step 6: Next, fold in the horizontal edge at the bottom, and secure it with a paper clip at the corner. Shake the parcel so the chicken breast lies flat on the seam and the folded edge is now on top – like a handle.

Step 7: Place on a baking tray and cook for 20 minutes. Leave to rest for five minutes and serve.

From Everyday by Peter Gordon, £25, Jacqui Small

Eat with …

Wine expert Jane Parkinson suggests the perfect pairing

Invivo Sauvignon Blanc 2011, £9.99, Wine Rack

A sauvignon blanc from Marlborough, New Zealand’s most famous region for this grape, is a no-brainer match with this dish. At first you’ll notice the tangy flavours, followed by a biting freshness and pungent (but not over the top) green spice flavour – perfect for the tomatoes and the rosemary. As elegant as it is fruity.

Comments

Latest...

The best and coolest gluten-free restaurants, cafes and bakeries in the UK

We bring you 30 places to chow down sans gluten by Sejal Kapadia Pocha

24 May 2016

Still or sparkling? A water-only cocktail bar is coming to London

“One can actually taste the region and depth from which the water comes” by Amy Swales

23 May 2016

Cook like a pro: vegetarian recipes from London's hottest restaurants

Get that veggie dinner party planned by Amy Swales

20 May 2016

Hemsley + Hemsley’s weekly shopping list

The bestselling cookbook authors share what they pick up at the supermarket (or whole foods store) by Helen Bownass

18 May 2016

10 reasons to go vegetarian

It's not all animal welfare and environmentalism by Harriet Hall

17 May 2016

How to make your perfume in cocktail form

Mix your own scented drinks by Lucy Frith

16 May 2016

Ten sandwiches to up your lunch game in London

Lobster brioche or Nutella toastie? The choice is yours... by Amy Swales

10 May 2016

Ten easy, fresh salads perfect for the spring-summer weather

Light bites with masses of flavour by Amy Swales

09 May 2016

Behold the avocado rose: our latest food obsession

Stylish and delicious – what more could we want? by Harriet Hall

04 May 2016

How the coconut became the foodie’s best friend

Coconut crazy by The Stylist web team

02 May 2016