Fri, 6 October 2017
Prep in: 10 mins
Cook in: 25 mins
Serves: 2
Per Serving %RI
KCAL 492 24%
Fat 23.1g 33%
Sat Fat 13.5g 67%
Salt 1.6g 26%
Sugar <0.5g 1%
Ingredients
100g wax potatoes, thinly sliced or quartered Rooster potatoes
2 skinless chicken breasts, cubed
50g salted butter
2 cloves of garlic
1 small bunch of parsley, finely chopped
50g breadcrumbs
1tsp smoked paprika
Zest of a lemon
Salt and pepper
Method
Heat the oven to 190c
Lay out two large sheets of baking paper, enough to make a parcel around each chicken.
Lay half the potatoes in each parcel then top each with half the butter and grate a clove of garlic over each one. Season well.
Season the chicken and put on top of each potato layer.
Sprinkle over the lemon zest and remaining garlic then top with the breadcrumbs and paprika.
Sprinkle over the parsley and fold up the parcels.
Cook in the oven for 25 minutes and serve with a fresh green salad or green beans
