Free Cooking Recipes

These parcels, containing fresh herbs, yogurt and succulent chicken, can be cooked in the oven, over a steamer or even in with the barbecue charcoals. Whichever method is chosen, the result is deliciously aromatic. Accompany with new potatoes and green (string or snap) beans.

SERVES 4
3 ml/1 tsp cornflour (cornstarch)
grated rind 1/2 lemon
45 ml/3 tbsp natural yogurt
3 cardamom pods, seeds only, crushed
2.5 ml/ tsp coriander seeds, crushed (cilantro)
15 ml/1 tbsp freshly chopped chervil
10 ml/2 tsp freshly chopped tarragon
10 ml/2 tsp Dijon mustard
salt and freshly ground black pepper
4 boneless chicken breasts (approx. 175 g/6 oz)
skinned
GARNISH
lemon slices
fresh chervi

Directions:

1. In a shallow dish, blend together the first nine ingredients. Make a couple of slashes in the chicken breasts, then coat the chicken with the sauce. Leave in the dish, cover and marinate for 2 to 3 hours in a cool place.
2. Place each breast in the centre of a large piece of foil. Spoon over any remaining marinade. Wrap the foil up around the chicken, sealing well.
3. Cook for 20 to 25 minutes or until the chicken is tender. Serve in the foil parcels, opened and garnished with lemon slices and fresh chervil.
4. If you would prefer to steam the chicken parcels they will take 25 to 30 minutes.