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Peter Gordon's Chicken breast en papillote with cherry tomatoes and rosemary


Peter Gordon's Chicken breast en papillote with cherry tomatoes and rosemary

For more go to  Peter Gordon's website .

This recipe is from: Peter Gordon Everyday . Published by HarperCollins NZ

For 4 main courses

Baking en papillote means 'in parchment' and it's a great way to steam-bake fish, shellfish and poultry, although you could use it to cook anything. The key is to make sure the package is sealed tightly so that no steam, and therefore juices or flavour, escape.

4 chicken breasts (skin on or off)
Salt and freshly ground pepper
1 handful parsley leaves
1 tbsp fresh rosemary leaves, thyme, oregano or sage
4 cloves garlic, peeled and thinly sliced
2 tbsp olive oil
200 g cherry tomatoes

1. Preheat oven to 180C.
2. Cut four pieces of baking paper approximately 30 cm square, then fold each one in half with the fold going north south, to produce a centre seam. Re-open the paper.
3. Season the chicken breasts and sprinkle with the parsley. Place one on each sheet of parchment to the right of the centre seam.
4. Sautéthe herbs and garlic over moderate heat in the olive oil until the garlic turns golden. Add the tomatoes and cook until around half of them have popped, shaking the pan from time to time. Spoon one-quarter of the tomatoes on top of each chicken breast then drizzle with the pan juices.
5. Now the origami bit begins. Fold the left side of the paper over the breast and bring it flush to the right hand side. Take the furthest end of the paper in your right hand, and put your forefinger next to the top of the breast. Fold the paper towards the right at a 90°angle. Twist and roll the right-hand edge of the package towards the bottom of the breast, to resemble a pasty, in order to seal it. Don't make it too tight as you need to allow some space for the steam to expand. Once the bag is twisted into a package, it's a good idea to tuck the final fold under itself to keep it sealed or secure with a paper clip.
6. Place the packages on a baking tray and cook for 20 minutes. Take from the oven and leave to rest for 5 minutes. I like to serve the unopened package on the plate and give each guest a pair of scissors to cut their own open.

 


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