Ingredients:
• Put a chicken breast in the centre of each piece of foil, and season generously with salt and pepper. Sprinkle with a quarter of the sage and lemon zest, then drizzle some lemon juice over the top (reserving a little of the juice for serving). Wrap the foil around the chicken to make a parcel and fold over the edges to seal. Repeat the process with the remaining chicken.
• Put the chicken parcels on a baking sheet, and bake in the oven for 15 minutes until the chicken has cooked through and the juices run clear.
• To serve, unwrap the chicken and divide among four warmed plates. Drizzle with the remaining lemon juice. Serve immediately with rice.
- 4 skinless, boneless chicken breasts
- 2 tablespoons finely shredded
- fresh sage leaves
- grated zest and juice of 2 lemons
- salt and freshly ground black pepper
• Put a chicken breast in the centre of each piece of foil, and season generously with salt and pepper. Sprinkle with a quarter of the sage and lemon zest, then drizzle some lemon juice over the top (reserving a little of the juice for serving). Wrap the foil around the chicken to make a parcel and fold over the edges to seal. Repeat the process with the remaining chicken.
• Put the chicken parcels on a baking sheet, and bake in the oven for 15 minutes until the chicken has cooked through and the juices run clear.
• To serve, unwrap the chicken and divide among four warmed plates. Drizzle with the remaining lemon juice. Serve immediately with rice.
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