Chicken in a bag with sage & buttered potatoes

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olive magazine

5 ratings

Recipe by olive magazine

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Tested

1. Heat the oven to 200C/fan 180C/gas 6. Divide the potatoes between 4 parchment bags (available at supermarkets or make your own with baking parchment) and add a good knob of butter and some seasoning to each. Lay a chicken breast on top of the potato slices, add a sprig of sage, a squeeze of lemon juice and another knob of butter and seal the bag. Put the bags on a baking tray and bake for 25-30 minutes until the potato feels soft. Split open and serve.

Know-how

Cooking potatoes along with other ingredients, rather than on their own as a side dish, means they absorb lots of flavour. Go easier on the sage if it is particularly strong. potatoes 4 large, thinly sliced

Per serving

375 kcalories, protein 37.9g, carbohydrate 35g, fat 10.2 g, saturated fat 5.8g, fibre 2.6g, salt 0.44 g

Latest comments and suggestions

• Valerie

  02 November 2007

  Valerie rated and commented on this recipe

  

  Used sweet potatoe

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• Food

  17 November 2007

  Food rated this recipe

  

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• patch

  13 December 2007

  patch rated and commented on this recipe

  

  So simple and really delicious. The timing was perfect.

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• Julie

  19 February 2008

  Julie rated and commented on this recipe

  

  Lovely tasty chicken. Would add chopped garlic to the potatoes next time.

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• food to love

  22 June 2008

  food to love rated and commented on this recipe

  

  realy tasty and simple, i added mushrooms and sliced garlic to mine

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Ingredients

• 4 large potatoes , thinly sliced
• butter
• 4 skinless chicken breasts
• ½ a bunch of sage
• 1 lemon , halved

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Difficulty and servings

Serves 4

Preperation and cooking times

Low-fat

Ingredients

• 4 large potatoes , thinly sliced
• butter
• 4 skinless chicken breasts
• ½ a bunch of sage
• 1 lemon , halved

Per serving

375 kcalories, protein 37.9g, carbohydrate 35g, fat 10.2 g, saturated fat 5.8g, fibre 2.6g, salt 0.44 g

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