Steamed Italian chicken parcels
Raw skinless chicken breast
500 g, (4x125g)
½ small, thinly sliced
Black olives, drained
75 g, (kalamata), sliced
1 medium, roasted, skin removed, thinly sliced
Capers, rinsed, drained
2 tsp, finely chopped
- Preheat oven to 180°C or 160°C fan-forced. Place four 25cm squares of baking paper on work bench.
- Place one chicken fillet on each piece of paper. Top with onion, olives, capsicum and capers. Sprinkle with juice. Fold paper over and tuck under to enclose chicken. Place parcels on a baking tray.
- Bake for 20–25 minutes or until just cooked through. Serve chicken parcels topped with basil.