Chicken in baking paper: orange mustard chicken

Name: Chicken in baking paper: orange mustard chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 TABLESPOONS Orange marmalade; 1 TABLESPOON Dijon mustard; 1 small red onion; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp salt, pepper; 50 g Arugula; 50 g black olives (e.g. Kalamata); baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Tender chicken fillets cook in the baking parchment especially low-fat. For the great taste, they are brushed with a marinade. With roast potatoes a real treat.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 TABLESPOONS Orange marmalade
1 TABLESPOON Dijon mustard
1 small red onion
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp salt, pepper
50 g Arugula
50 g black olives (e.g. Kalamata)
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Cut four pieces of baking paper (approx. 30 x 30 cm).
2
Warm the jam in a pot, stir with mustard until smooth. Peel onion and cut into strips.
3
Wash the chicken fillets, dab dry and season with salt and pepper. Spread them in the middle of the paper pieces. Spread the jam mixture on the fillets, add the onion.
4
Wrap baking paper over the fillets and seal the packages well (e.g. with kitchen string). Bake in a hot oven for about 25 minutes.
5
Sort the arugula, wash and spin dry. Arrange around the fillets with olives. Serve with roast potatoes.