Recipes in glossy magazines with their artful photographs are often quite fun to look at, but I’m seldom moved to make them. For some reason newspapers & the non-glossies seem to have more appealing recipes … there may be a profound thought struggling to get out there, but if so it’s beyond me right now. Can only recall ever having made a couple of glossy mag recipes in the past, and one, a stuffed prune dessert, was not only not very successful but the stuffing of the prunes felt, well, unclean! That, I’m sure, was a Peter Gordon recipe as was this which caught my eye in the March NZ House & Garden … simple, and I liked the idea of popping out into the garden for the parsley & rosemary. Oh, and it looks posh, tastes good … though the store-bought cherry toms were a little sharp.
Chicken breast en papillote with cherry tomatoes and rosemary
4 chicken breasts, skin on or off (so nice not to be nagged about using skinless breasts)
Handful of parsley leaves, off the stems
Tablespoon fresh rosemary leaves
4 cloves garlic, peeled & thinly sliced
2 tbspns olive oil
30 – 40 cherry tomatoes
So, briefly, lightly season chicken, sprinkle with parsley, place each breast on its own square of non-waxed baking paper, or foil. In a pan, sauté rosemary & garlic, add tomatoes and cook until around half start to burst. Spoon this mix over chickens, with pan juices. Make your packets – I used foil, very easy – then bung them in pre-heated (180 C) oven on baking tray for 20 minutes. Remove and leave to sit for 5 minutes, then serve.
Incidentally, Peter Gordon says, in the recipe, that other herbs – thyme, oregano, sage – are fine. But I’ve got masses of rosemary, so …