Baked Chicken Packets

Ingredients

• 2 Chicken breasts
• 4 Medium tomatoes
• 0.5 Red bell pepper, cutted into thin strips
• 2 clove Garlic, minced
• 1 Lemon or orange
• 1 tbsp Rosemary, chopped
• 1 tbsp Olive oil
• 0.5 tsp Cumin
• Salt and pepper to taste
• Chili, to taste

Instructions

1. 1

   1. Prep the chicken.

   Preheat the oven to 200°C (400°F). Cut each breast into two portions and make several deep cuts across the top, without cutting all the way through. These slits will hold the tomato slices and let their juices soak into the chicken as it cooks.

2. 2

   2. Prep the vegetables.

   Slice the tomatoes and cut the pepper into thin strips. Tuck a few tomato slices into the cuts in each breast and set the rest aside to place around the chicken.

3. 3

   3. Season.

   Place the breasts on four large sheets of parchment paper. Add the garlic, rosemary, cumin, salt, and pepper. Scatter the pepper strips and remaining tomato slices around the chicken.

4. 4

   4. Add the citrus.

   Squeeze the juice of 1 lemon or 1 orange over the chicken. Lemon gives a fresher, more acidic flavor, while orange adds a slightly sweet, aromatic touch. Finish with a drizzle of olive oil.

5. 5

   5. Close the parcels.

   Fold the parchment over the ingredients and seal the edges well to form small packets. Leave a little room inside for steam to circulate — this lets the chicken cook in its own juices, keeping it moist and flavorful.

6. 6

   6. Bake.

   Place the parcels on a baking sheet and bake 25–30 minutes, depending on the thickness of the chicken. It should be fully cooked in the center.

7. 7

   7. Serve.

   Place each parcel directly on a plate and open carefully, since the steam will be very hot. Finish with a little fresh rosemary and extra drops of lemon or orange.