Chicken filets baked in parchment paper

Name: Chicken filets baked in parchment paper
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g cherry tomatoes; 200 g Mozzarella cheese; 1/2 bunch Basil; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 discs Parma ham (about 15 g each); 4 TABLESPOONS Olive oil; 7-10 Tbsp parchment paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g cherry tomatoes
200 g Mozzarella cheese
1/2 bunch Basil
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 discs Parma ham (about 15 g each)
4 TABLESPOONS Olive oil
7-10 Tbsp parchment paper
7-10 Tbsp Kitchen yarn

Directions

1
Wash the tomatoes, dab dry and possibly cut in half. Drain the mozzarella and cut into 8 slices. Wash the basil, dab dry and pluck the leaves. Put some leaves aside for garnishing. Cut 4 rectangular pieces of parchment paper (approx. ? x ? cm)
2
Wash the meat, dab dry and season with salt and pepper. Place 3 slices of ham next to each other on each parchment. Place a chicken fillet and 2 slices of cheese on each. Cover with overlapping ham
3
Spread the tomatoes and basil over the 4 packets. Drizzle 1 tablespoon of olive oil over each. Fold the paper at the top, turn the pages slightly and tie them together with kitchen twine. Place the packs on a baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes. Decorate opened parcels with the remaining basil leaves