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

• 1 tablespoon olive oil

• 4 (150g each) chicken thigh fillets, trimmed

• 400g can cannellini beans, drained, rinsed

• 1/2 small red onion, finely chopped

• 2 garlic cloves, thinly sliced

• 1 tablespoon finely chopped fresh oregano leaves

• 1/4 cup chopped fresh flat-leaf parsley leaves

• 1/4 cup chopped fresh basil leaves

• 2 tablespoons white wine vinegar

• 40g butter, melted

Method

• 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.

• 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.

• 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.

• Step 4

  Bake for 20 to 22 minutes or until just cooked through. Serve.