VALENTINE CHICKEN
Succulent and super healthy steamed chicken with the asparagus, lime and coriander
Provided by jon417
Time 50m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Tear off 2 large pieces of strong tin baking foil and place a chicken breast in the centre of each one
- Season well with salt and pepper and sprinkle in some coriander
- Top each with with the sliced red onion and 2-3 slices of lime, skin on
- Fold up the edges on the foil sheets and into each carefully pour half of the chicken stock and a dash of the white wine
- Carefully fold over the foil so you have sealed parcels. It's essential that they are sealed very tight to keep in the juices and steam. Place them into a deep roasting tray with a little water in the bottom to prevent them catching
- Cook in a pre-heated oven at 185 deg C for about 35-40 minutes
- Meanwhile cook the asparagus spears in plenty of boiling salted water for 3-4 minutes and drain carefully. Toss them gently in a little butter and black pepper and keep warm
- When the chicken is cooked be careful when you open the poil packets, as the steam will be very hot
- To serve, spoon the chicken breats into large bowls and pour over some of the hot chicken liquor
- Drizzle over a touch more olive oil and serve with a large bowl of steamed rice in the middle of the table
- Serve with the Asparagus.
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