Irish Baked Chicken Breast
(Serves 4)
Ingredients
- knob of butter (about 4 tsp)
- 1 carrot, peeled
- 1/2 leek, well washed
- 2 stalks celery
- 1/2 onion
- 4 bay leaves
- 4 boneless chicken breasts, skin on
- salt and freshly ground pepper to taste
- 2 tbsp chopped fresh thyme
- 1 cup Guinness
Method
Make 4 double-thickness squares of aluminium foil, each about 30cm square. Rub the centre of each square with butter. Coarsely chop the carrot, leek and onion. Divide into 4 and place in the centre of each foil square. Add a bay leaf and a chicken breast to each pile of vegetables. Sprinkle with salt, pepper and thyme. Fold one side of each square over to meet the opposite side, then seal by folding the 2 edges over and over, finely crimping them together between your fingers. Seal off one end of each parcel in the same manner. Pour 1/4 of the Guinness into each parcel before sealing the last end. Place the parcels on a heated hotplate for about 20 minutes or until cooked through. Open one of the parcels to check whether it’s cooked. Serve in the foil wrap or unpack and arrange on a platter.