After discovering the simple, fast and easy wonder of foil-baked chicken parcels, I was off on a new cooking journey. Then, there was a whopping great big bunch of dill in my fridge that I wanted to play around with. I’m not big on eating a lot of meat, but heck, this was AMAZING.
Dill & Mustard Chicken Parcels
2 cloves garlic, sliced thinly
2 tbs fresh dill, finely chopped
1 tsp dried basil
2 tsp paprika
1 tbs olive oil
2 tbs lemon juice
2 tsp dijon mustard
2 chicken breasts
2 spring onions, finely sliced
Preheat the oven to 190 degrees Celcius. Combine garlic, dill, basil, paprika, olive oil, lemon juice and mustard in a bowl, stirring to form a thick paste. Score the chicken breasts with a crosshatch pattern to allow the sauces to soak in and for faster cooking.
Lay out two pieces of foil and wrap them up around the sides of the chicken to create a homely little parcel. Spread the spice paste across each of the chicken breasts, massaging into the scoring with a spoon. Sprinkle the spring onions across both breasts before sealing the foil parcels by rolling up to the top. Poke a hole on each side for excess steam, and place on a baking tray.
Bake for 20 minutes and serve atop a bed of Asian greens, alongside steamed carrots and zucchini.
Smoky, herby bliss.