Valentine Chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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
Method
- STEP 1Tear off 2 large pieces of strong tin baking foil and place a chicken breast in the centre of each one
- STEP 2Season well with salt and pepper and sprinkle in some coriander
- STEP 3Top each with with the sliced red onion and 2-3 slices of lime, skin on
- STEP 4Fold up the edges on the foil sheets and into each carefully pour half of the chicken stock and a dash of the white wine
- STEP 5Carefully 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
- STEP 6Cook in a pre-heated oven at 185 deg C for about 35-40 minutes
- STEP 7Meanwhile 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
- STEP 8When the chicken is cooked be careful when you open the poil packets, as the steam will be very hot
- STEP 9To serve, spoon the chicken breats into large bowls and pour over some of the hot chicken liquor
- STEP 10Drizzle over a touch more olive oil and serve with a large bowl of steamed rice in the middle of the table
- STEP 11Serve with the Asparagus.