John Myers
Ingredients for 2 servings:
- 2 chicken breast fillets, each approx. 175g
- 200 g tomatoes
- 1 onion(s), red
- 200 ml white wine or chicken stock
- 2 tsp olive oil
- Salt
- pepper
- oregano
- aluminum foil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
very juicy
Cut out the stems of the tomatoes. Place the tomatoes in boiling water for 10-15 seconds, then peel them. Remove the seeds and cut the tomato flesh into strips. Cut the onion into small rings. Cut the aluminum foil into two squares, each approximately 30 x 30 cm, and brush each with a teaspoon of oil. Wash the chicken fillets, pat dry, and season with salt, pepper, and oregano to taste. Place a fillet on each piece of aluminum foil and arrange the tomato strips and onion rings on top. Seal the aluminum foil over the fillet, leaving a small opening. Place the parcels on a baking tray and pour in the white wine or chicken stock. Then seal the aluminum foil completely. Cook the chicken in a preheated oven at 200 degrees Celsius (top/bottom heat) or 180 degrees Celsius (fan oven) for approximately 30-40 minutes.
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