Tinfoil chicken
This is a technique I got from a Jamie Oliver book a few years ago. Serve with starch and optional further veg of choice.
Basic principle
You will need:
- A chicken breast or two
- Tinfoil
- Flavouring (pick one from below, or get creative)
The basic idea - and it's a gloriously simple one - is to use the tinfoil to fashion a bag for the chicken and flavouring.
- Try to arrange it so the juices collect in the tinfoil and don't run out. I generally try to crimp the edges to seal it all in, but don't try too hard or you'll tear the foil.
- You can add salt and pepper to taste.
- Cook in the oven on a baking tray - gas mark 6 for 30-35 minutes works well.
When serving, don't lose the juices from the bottom of the foil! You can pour them over as-is, or make gravy.
Flavourings
- Tomato, basil and maybe other herbs (chopped fresh toms, or from a tin - but not too many)
- Leek (chopped) and white wine (half a glassful?)
- Lemon pepper - need to experiment more with this, but the juice of half a lemon and a good tsp of pepper was a good starting point