Miso and sesame chicken

For­get dry bor­ing chicken breast fil­lets – un­wrap these suc­cu­lent parcels for de­li­cious mid­week meals.

Australian Women’s Weekly NZ - - NEWS -

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

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