Chicken Fillet from Foil
Chicken fillet with artichokes & dried tomatoes: poultry and vegetables baked in foil packs. The foil cooking preserves vitamins and saves fat.
Ingredients
- 250 g Zucchini (1 Zucchini)
- Salt
- 4 marinated artichoke hearts (canned or jarred)
- 40 g dried tomatoes (without oil)
- 2 tsp Olive oil
- 340 g chicken breast fillet (2 chicken breast fillets)
- Pepper
- 125 ml white wine (or chicken broth)
- 3 stems basil
Instructions
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1.
Wash and trim zucchini, then slice lengthwise into thin rounds. Lightly salt and let sit in a bowl for 10 minutes.
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2.
Meanwhile, drain the artichoke hearts and quarter them.
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3.
Slice the dried tomatoes into narrow strips.
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4.
Cut aluminum foil into two pieces of about 30 x 30 cm each. Brush each with 1 tsp olive oil.
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5.
Distribute the zucchini slices on the foil.
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6.
Rinse the chicken breast fillets, pat dry, and place on top of the zucchini. Season with salt and pepper.
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7.
Spread tomatoes and artichoke hearts over the fillets. Lightly season with salt and pepper.
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8.
Seal the foil pieces into packets, leaving a small opening.
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9.
Add half the white wine or broth to each packet and then seal the foil tightly.
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10.
Place the packets on a baking tray and bake in a preheated oven at 220 °C (fan: 200 °C, gas: level 3‑4) for about 30 minutes.
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11.
Wash basil, shake dry, and pluck the leaves. Remove the packets from the oven, carefully open them (the steam is very hot!), and transfer the contents onto two plates. Garnish with basil and serve.
