Gar­lic Chicken in Parcels

Yummy (Philippines) - - Everyday Recipes -

If you’re crav­ing for some­thing light and fresh yet still fill­ing, then this is what you’re look­ing for. Try it with other veg­eta­bles like toma­toes, as­para­gus, and car­rots.

Serves 2 Prep Time 15 min­utes, plus marinating time Cook­ing Time 25 to 30 min­utes

✔ 2 (150-gram) chicken breast fil­lets ✔ 6 cloves gar­lic, minced ✔ 2 ta­ble­spoons olive oil ✔ 2 tea­spoons sugar ✔ 1 ta­ble­spoon soy sauce ✔ salt and pep­per ✔ flat-leaf pars­ley leaves, to serve FOR THE VEG­ETA­BLES ✔ 250 grams baby pota­toes, quar­tered ✔ 100 grams fresh but­ton mush­rooms,

washed and sliced ✔ 1 medium green bell pep­per,

cored and sliced thinly ✔ 2 ta­ble­spoons olive oil ✔ salt and pep­per

1 Pre­heat a toaster oven. 2 Com­bine chicken, gar­lic, olive oil, sugar, and soy sauce in a bowl. Sea­son with salt and pep­per. Cover and mar­i­nate in the re­frig­er­a­tor for 30 min­utes to 1 hour. 3 Make the veg­eta­bles: Com­bine pota­toes, mush­rooms, bell pep­per strips, and oil in a bowl. Sea­son with salt and pep­per then toss to com­bine. 4 Place 2 (16-inch) square pieces of foil on a clean work sur­face. Di­vide veg­eta­bles into 2 por­tions and place on the cen­ter of each piece of foil. Place chicken, in­clud­ing juices, on top of the veg­eta­bles. Wrap and fold sides to seal into a par­cel. 5 Bake chicken parcels in the pre­heated toaster oven un­til com­pletely cooked and pota­toes are ten­der, about 25 to 30 min­utes. 6 Open parcels and sprin­kle with pars­ley and more pep­per on top. Serve im­me­di­ately.

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