Cooking in paper keep the juices and flavour in. You can transfer this impressive meal to plates, or serve straight from the parcels for ease.
Prep Time : 0:25 | Cook Time : 0:25 | Total Time : 0:50 | Serving : 4 person.
Ingredients
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1 tablespoon olive oil
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4 (150g each) chicken thigh fillets, trimmed
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400g can cannellini beans, drained, rinsed
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1/2 small red onion, finely chopped
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2 garlic cloves, thinly sliced
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1 tablespoon finely chopped fresh oregano leaves
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1/4 cup chopped fresh flat-leaf parsley leaves
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1/4 cup chopped fresh basil leaves
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2 tablespoons white wine vinegar
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40g butter, melted
Method
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Step 1
Preheat oven to 200°C/180°C fan-forced. Heat oil in a frying pan over medium-high heat. Cook chicken for 1 minute each side or until golden.
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Step 2
Combine beans, onion, garlic, oregano, parsley, basil, vinegar and half the butter in a bowl. Place one-quarter bean mixture, in a small mound, in centre of 1 piece baking paper. Top with 1 chicken thigh. Drizzle with one-quarter remaining butter.
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Step 3
Bring 2 sides baking paper up to the centre. Fold to seal. Roll up ends to enclose filling. Tuck under to secure. Place parcel on a baking tray. Repeat with remaining baking paper, bean mixture, chicken and butter.
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Step 4
Bake for 20 to 22 minutes or until just cooked through. Serve.