Valentine Chicken

Method

• step 1

  Tear off 2 large pieces of strong tin baking foil and place a chicken breast in the centre of each one

• step 2

  Season well with salt and pepper and sprinkle in some coriander

• step 3

  Top each with with the sliced red onion and 2-3 slices of lime, skin on

• step 4

  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

• step 5

  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

• step 6

  Cook in a pre-heated oven at 185 deg C for about 35-40 minutes

• step 7

  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

• step 8

  When the chicken is cooked be careful when you open the poil packets, as the steam will be very hot

• step 9

  To serve, spoon the chicken breats into large bowls and pour over some of the hot chicken liquor

• step 10

  Drizzle over a touch more olive oil and serve with a large bowl of steamed rice in the middle of the table

• step 11

  Serve with the Asparagus.