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Chicken breast en papillote with cherry tomatoes

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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.

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