Miso and sesame chicken
Forget dry boring chicken breast fillets – unwrap these succulent parcels for delicious midweek meals.
wine vinegar, 1 cup loosely packed fresh flat-leaf parsley leaves, ½ cup loosely packed fresh coriander leaves, ⅓ cup extra virgin olive oil, 2 crushed cloves garlic and 1 teaspoon dried chilli flakes until well combined. Season to taste. Place 4 chicken breast fillets on four 30cm squares of baking paper. Spread 2 tablespoons of herb mixture over the fillets. Divide 200g grape tomatoes between fillets. Fold up the baking paper to make parcels and enclose the fillets. Place the parcels in a large shallow-sided oven tray, leaving space between each. Roast parcels for 25 minutes or until cooked through. Open the parcels; top with the remaining herb sauce and serve with steamed rice, if desired.
Miso and sesame chicken SERVES 4 PREP AND COOK TIME 30 MINUTES
Preheat oven to 200°C (180°C fan-forced). Divide 1 medium red capsicum, sliced, and 1 bunch broccolini, trimmed and halved, between four 30cm squares of baking paper. Top with 4 chicken breast fillets. Combine 2 tablespoons white (shiro) miso paste, 1 tablespoon honey, 1 tablespoon grated fresh ginger and 2 crushed cloves of garlic in a small bowl. Spoon the miso mixture over fillets. Fold up baking paper to make parcels and enclose the fillets. Place parcels in a large shallow-sided oven tray, leaving space between each. Roast parcels for about 25 minutes or until cooked through. Sprinkle 2 tablespoons sesame seeds over a separate tray; roast the seeds for 5 minutes or until fragrant. Open the parcels; sprinkle with 2 sliced spring onions and the sesame seeds. Serve with egg noodles, according to the directions on the pack, if desired.
Herb and chilli chicken Miso and sesame chicken