Chicken in Paper
Ingredients:
- 2 boneless chicken breasts, skin removed
- 6 Tbsp. Moroccan EVOO
- 1 celery stalk, trimmed and chopped
- 2 onions, peeled and coarsely chopped
- 1 red bell pepper, cut into rings or slices
- 1 green bell pepper, cut into rings or slices
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- Salt and pepper to taste
- 250 gr \ 1/2 pound Greek kefalotyri, kefalograviera or feta, cut into 1 1/4 cm/
- 1/2-inch cubes
Directions
Cut the breasts into large cubes and toss with 1 tablespoon olive oil, salt and pepper. Heat a nonstick skillet and brown the chicken lightly. Remove and set aside. Heat 2 tablespoons olive oil and sauté the onions, celery, peppers and garlic until softened but not mushy. Remove. Preheat the oven to 180°C / 350°F. Divide the chicken and vegetables evenly into 4 portions. Place the chicken first on a piece of parchment or wax paper, sprinkle with oregano and top with the vegetables. Place an equal amount of cheese in each parcel. Fold up the edges like a parcel to close the packets. Place on an oiled baking pan, sprinkle with a little water and bake for about 30 minutes, until the chicken is tender. Remove, drizzle with a few drops of olive oil and serve.
Good living