VALENTINE CHICKEN

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.