This recipe is one of my own conncoctions. It's really tasty and remains beautifully moist. It also freezes well so I usually do about 6 at a time and
leave the other four to cool in the parcels then freeze them as they are without disturbing them. If I want them as they are, I re-heat them in the top of the
steamer over the vegetables and they remain tender. They can also be defrosted to use cold with salad and are excellent added to stirfries because they
don't seem to dry out during the reheating.
On each piece of foil place 1 chicken fillet and season to taste with salt and pepper. Lay approx 3 half slices of lemon, a few slices of fresh garlic and some strips of fresh peeled ginger on top of the chicken. Wrap in the foil to make a tight parcel and cook at 190c for 30-35 mins depending on the size of the chiken fillets.
You can vary the flavours for a change - the lemon and ginger can be replace with fresh sage leaves and thin slices of onion or shallots for example.
On each piece of foil place 1 chicken fillet and season to taste with salt and pepper. Lay approx 3 half slices of lemon, a few slices of fresh garlic and some strips of fresh peeled ginger on top of the chicken. Wrap in the foil to make a tight parcel and cook at 190c for 30-35 mins depending on the size of the chiken fillets.
You can vary the flavours for a change - the lemon and ginger can be replace with fresh sage leaves and thin slices of onion or shallots for example.
