Valentine Chicken
Tender and flavorful chicken breasts cooked to perfection in individual foil packets, locking in all the delicious juices and aromas. Enhanced with zesty lime, fragrant coriander, and sweet red onion, this dish is a symphony of flavors that is sure to impress. Served alongside vibrant asparagus tossed in butter and pepper, this meal is a delightful balance of freshness and richness. A perfect choice for a special dinner that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 2 Chicken Breats, skinned
- 1 Lime
- Half Red Onion
- 2 tbsp fresh coriander, roughly chopped
- 125mls chicken stock
- Salt and freshly ground pepper
- 1 glass of white wine (optional)
- Dash of olive oil
- 10-12 spears asparagus
- 4-5 tbsp melted butter
Instructions
- Tear off 2 large pieces of strong tin baking foil and place a chicken breast in the centre of each one
- Season well with salt and pepper and sprinkle in some coriander
- Top each with with the sliced red onion and 2-3 slices of lime, skin on
- Fold up the edges on the foil sheets and into each carefully pour half of the chicken stock and a dash of the white wine
- Carefully fold over the foil so you have sealed parcels. It's essential that they are sealed very tight to keep in the juices and steam. Place them into a deep roasting tray with a little water in the bottom to prevent them catching
- Cook in a pre-heated oven at 185 deg C for about 35-40 minutes
- Meanwhile cook the asparagus spears in plenty of boiling salted water for 3-4 minutes and drain carefully. Toss them gently in a little butter and black pepper and keep warm
- When the chicken is cooked be careful when you open the poil packets, as the steam will be very hot
- To serve, spoon the chicken breats into large bowls and pour over some of the hot chicken liquor
- Drizzle over a touch more olive oil and serve with a large bowl of steamed rice in the middle of the table
- Serve with the Asparagus.
Yield
Serves 2
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