Ingredients

  • 4 boneless chicken breasts
  • 50 gr of carrots sliced into julienne
  • 50 gr of leeks sliced into julienne
  • 50 gr of celery sliced into julienne
  • 50 gr of minced green cabbage
  • 150 ml of poultry stock
  • 30 gr of oregano
  • 50 gr of honey
  • Salt and pepper
LeeksFind our bag in yourlocal grocery store

Preparation

  • Lay chicken breasts between two plastic wrap and flatten with a rolling pin. Brown vegetables julienne for 3 to 4 minutes in a non-stick pan. Slice 4 large sheet of aluminium paper. Set chicken breasts inside each of it. Add vegetables julienne and oregano. Season.
  • Make a deep form with the paper to add poultry stock and honey. Close aluminium paper and seal to avoid any liquids of flowing out.
  • Oven bake at 350°F for 8 to 10 minutes.
  • Remove from oven and serve right away.

Chef's notes

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