Chicken Breast Wrapped in Foil

Ingredients

• 1 bulb fennel
• 175 g celery stalks (2 sticks)
• Salt
• 8 Cherry tomatoes
• 2 tsp Olive oil
• 350 g chicken breast fillet (2 fillets)
• Pepper
• 125 ml white wine (or poultry broth)
• 3 stems basil

Instructions

1. 1.

   Wash, trim and slice the fennel into thin strips.

2. 2.

   Wash, trim, de-stem and cut the celery into 5 cm pieces, then slice finely.

3. 3.

   Cook the vegetables in boiling salted water for 2 minutes, drain and shock with cold water.

4. 4.

   Wash and halve the cherry tomatoes.

5. 5.

   Cut two pieces of aluminum foil about 30x30 cm and spread 1 tsp olive oil on each piece.

6. 6.

   Rinse and pat dry the chicken breast fillets, place them on the foil squares, season with salt and pepper.

7. 7.

   Distribute the prepared vegetables over the chicken breasts and lightly season with pepper.

8. 8.

   Seal the foil so that a small opening remains, pour the white wine into the packets through it.

9. 9.

   Close the packets completely and place them in a baking dish or on a tray; bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for about 30 minutes.

10. 10.

    Meanwhile wash, shake dry, pluck the basil leaves and tear into small pieces. Remove the packets from the oven, cut open from above, sprinkle with basil and serve.

11. 11.