Chicken filet in parchment paper

Name: Chicken filet in parchment paper
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicken filets (approx. 750 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 stem(s) flat leaf parsley; 6 Stem(s) Thyme; 3 TABLESPOONS Mustard; 2 tablespoons (approx. 30 g) Fresh cream; 1 TEASPOON pink berries; 4 TSP Olive oil; 7-10 Tbsp parchment paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 750 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 stem(s) flat leaf parsley
6 Stem(s) Thyme
3 TABLESPOONS Mustard
2 tablespoons (approx. 30 g) Fresh cream
1 TEASPOON pink berries
4 TSP Olive oil
7-10 Tbsp parchment paper

Directions

1
Wash the meat and pat dry, season with salt and pepper. Heat oil in a pan. Fry the chicken fillets for about 2 minutes on each side until golden brown. Arrange the fillets on 4 parchment paper squares (each approx. 25 cm long).
2
Wash the parsley and thyme and shake dry. Remove the leaves of parsley and 2 stalks of thyme and chop them finely. Mix mustard, chopped herbs and crème fraîche and season with salt and pepper. Spread the chicken fillets with it, place one stalk of thyme and some pink berries on each. Sprinkle each with 1 teaspoon of olive oil
3
Close the packet and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Take out and serve immediately