For ➊1 boneless chicken breast*
salt & pepper
2 tbs olive oil
½ medium sized or 3 tbs onion, sliced
1 garlic clove, sliced
2 tbs white wine
4 cherry tomatoes, halved
2 leaves basil, chiffonade
some extra basil chiffonade***
Salt and pepper chicken* and place on parchment sheet**. Drizzle with olive oil. Add onion, garlic, white wine, cherry tomatoes and basil. Wrap parchment** tightly around contents. Secure into a package with kitchen twine. Place on cookie sheet or in a tin. Place in oven for 35 to 40 m.
Unwrap package and serve hot, with a garnish of fresh basil chiffonade***.
Pour a glass of spicy white wine like Viognier.
*Use firm white fish instead. Check after 20 m to see whether it's done.
**Use large aluminum foil instead. Close tightly.
***Optional.
Read more en papillote recipes.
