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Hearty Chicken Parcels Recipe
|Olive oil||45 Milliliter (3 Tablespoon)|
|Garlic||2 Clove (10 gm), sliced|
|Thyme sprig/Rosemary sprig||8|
|Bone in chicken breasts||4|
|Dry white wine||50 Milliliter (1/4 Cup)|
Serving size: Complete recipe
Calories 1590 Calories from Fat 482
% Daily Value*
Total Fat 54 g83.7%
Saturated Fat 8.7 g43.6%
Trans Fat 0.2 g
Cholesterol 399 mg
Sodium 879.6 mg36.7%
Total Carbohydrates 95 g31.7%
Dietary Fiber 13.6 g54.4%
Sugars 9.5 g
Protein 170 g340.1%
Vitamin A 18.3% Vitamin C 209.9%
Calcium 24.3% Iron 65.1%
*Based on a 2000 Calorie diet
Fold each in half to form 12 in (30 cm) square.
Brush each foil square with a little olive oil; set aside.
Cut potatoes into 1/4 in (5 mm) slices; peel and thinly slice onion.
Arrange potatoes, onion and garlic in centre of each square.
Sprinkle with salt and pepper.
Crumble leaves from 4 sprigs rosemary between your fingers; sprinkle over vegetables.
Drizzle each portion of vegetables with 1/2 Tb (7 ml) oil.
Remove skin from chicken breasts; lay 1 chicken breast on top of each portion of vegetables.
Top each chicken breast with sprig of rosemary.
Sprinkle with salt and pepper; drizzle each chicken breast with 1 Tb (15 ml) wine.
Wrap chicken breasts and vegetables in foil, sealing edges well; do not wrap too tightly.
Place foil parcels on barbecue grill; grill over medium heat 35 to 45 minutes, turning every 10 minutes, until vegetables and chicken are tender and chicken is no longer pink at the bone.
Unwrap parcels; transfer chicken, vegetables and cooking juices to 4 dinner plates.