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This is a tasty and relatively healthy dish that I cooked with my friend Su.
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| For two people, you will need 2 chicken breasts and a cup of rice (not pictured). You will also need 4 garlic cloves, 1 tbsp flat leaf parseley, 40g butter, 8 cherry tomatoes, 1 courgette, 3 tbsp chicken stock and dried herbs |
Preheat the oven to 180 degrees celcius.
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| Slice the chicken and place on kitchen foil (shiny side inwards to reflect the heat towards the food) in a baking tray |
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| Slice the courgette and place around the chicken with the tomatoes |
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| Finely chop the parsley. (Flat leaf parsely is used as it is less itchy on the throat) |
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| Crush the garlic |
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| Mix together the butter, crushed garlic and chopped parseley |
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| Smudge the buttery mixture into the chicken pockets |
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| Prepare some stock. We mixed half a stock cube with some kettle boiled water. |
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| Drizzle over 3tbsp stock, sprinkle some dried herbs. Add an extra sheet of aluminium foil and scrunch up on the sides to close. |
Place yummy dish in the oven for 30 minutes. In the meantime cook your rice.
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| Take the dish out of the oven. |
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| Serve and enjoy! |
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