Mediterranean chicken parcels
skinless chicken breast
540 g, (buy 600g or 4x150g fillets) fat trimmed
Artichoke hearts, canned, rinsed, drained
280 g, halved
1 medium, coarsely chopped
1 medium, cut into 3cm pieces
2 medium, thickly sliced on the diagonal
black olives, drained
10 g, (1 tbs)
2 clove(s), thinly sliced
1 medium, zested
- Preheat oven to 200°C. Place the chicken between 2 pieces of plastic wrap. Gently pound with a rolling pin or meat mallet to flatten slightly. Season with salt and pepper.
- Combine the artichoke, capsicum, eggplant, zucchini, tomatoes and olive in a large bowl. Drizzle with the oil and sprinkle with the garlic. Toss to combine.
- Cut four 40cm squares of foil and baking paper. Place the paper on top of the foil. Divide the artichoke mixture among the paper squares. Sprinkle with half the basil. Top with the chicken and sprinkle with the lemon zest. Season with salt and pepper. Fold the foil and paper over the chicken to enclose the filling. Place on a baking tray. Bake for 30-35 minutes or until the chicken is cooked through and the vegetables are tender. Place on serving plates and open the parcels to serve.