|Sat Fat 13.5g||67%|
Heat the oven to 190c
Lay out two large sheets of baking paper, enough to make a parcel around each chicken.
Lay half the potatoes in each parcel then top each with half the butter and grate a clove of garlic over each one. Season well.
Season the chicken and put on top of each potato layer.
Sprinkle over the lemon zest and remaining garlic then top with the breadcrumbs and paprika.
Sprinkle over the parsley and fold up the parcels.
Cook in the oven for 25 minutes and serve with a fresh green salad or green beans
100g wax potatoes, thinly sliced or quartered Rooster potatoes
2 skinless chicken breasts, cubed
50g salted butter
2 cloves of garlic
1 small bunch of parsley, finely chopped
1tsp smoked paprika
Zest of a lemon
Salt and pepper
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
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