The Gentleman Magazine Issue 3 | June/July | Page 79

A SUCCULENT ALL-IN-ONE CHICKEN RECIPE FROM BACOFOIL
A tasty and light recipe that’s simple to create, this dish
encompasses classic Italian flavours that will be a hit with the
whole family. The individual parcels make it easy to portion up
and best of all, you keep all the flavours sealed in with minimal
clean up afterwards.
CHICKEN AND CHERRY TOMATO PARCELS WITH
PESTO AND MOZZARELLA
Serves: 4 as a main course
Cooking time: Approx 45 minutes
Nutrition: Gluten-free
Ingredients:
Bacofoil Non-Stick Kitchen Foil
4 x chicken breast fillets, skinless and boneless
200g cherry tomatoes or baby plum tomatoes
4 heaped tsp fresh pesto
4 x handfuls fresh spinach, washed
1 x ball mozzarella cheese, diced
Method:
1) Preheat the oven to 170ºC fan/190ºC conventional/gas
mark 5
1) Take four large pieces of Bacofoil Non-Stick Kitchen Foil
and place it dull side up onto a baking sheet
2) Place a handful of spinach onto the dull side of each
piece of foil, then add a chicken breast. Spread a teaspoonful
of pesto over each breast, and divide the cherry tomatoes
between the parcels
3) Fold each piece of foil into a loose parcel, scrunching
the ends together, and allow plenty of room for the steam
to cook the ingredients. Then, place the foil parcels onto a
baking tray and cook in the oven for 20 minutes
4) Once cooked, very carefully open the parcels slightly,
taking care as steam will escape, and check the chicken is
almost cooked
5) Scatter over the mozzarella and return to the oven for
a further 5-10 minutes, leaving the parcels open until the
chicken is thoroughly cooked and the cheese is melted
Ground black pepper 6) Remove from the oven and scatter over the basil leaves
and a little black pepper, then serve with crusty bread and
a side salad
Crusty bread and green salad to serve Enjoy!
Handful fresh basil leaves
The Gentleman Magazine | 79