Serves 2.

Cooking things ‘en papillote’ (in an envelope)
is a lovely way to keep the moistness and flavour in.
 It’s particularly good for chicken breasts, which can
tend to dry out.  The baked tomatoes cook at the
same time as the chicken, which means you only
have one set of timings to think about.


Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients:
2 chicken fillets (100g each)
2 tbsp white wine
2 bay leaves
peppercorns
2 large tomatoes
2 tsp olive oil
a sprinkle of thyme leaves or dried thyme
200g runner beans, topped, tailed and chopped
as you like them

Preheat the oven to 180°C/350°F.  Put each chicken
fillet on a square of tin foil, place a bayleaf and a few
peppercorns on top of each one, and drizzle the wine
over them.  Form a sealed parcel by folding the tinfoil
loosely around the chicken and crimping the edges
together.  Place in an ovenproof dish.

Cut the tomatoes in half, across their width.  Sprinkle
them with the thyme, a pinch of salt, a few grindings
of pepper, and a drizzle of olive oil.  Place the tomatoes
in another ovenproof dish and bake them, with the
chicken, for 30 minutes.

Bring a pan of salted water to the boil.  Simmer the
beans for five minutes, drain and serve with the chicken
and baked tomatoes.

Per Serving:
CALORIES: 316.50
FAT: 7.87
PROTEINS: 40.13
CARBOHYDRATES: 21.01



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Photography by Dan Welldon www.danwelldon.com