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🍽️ Tender chicken breast with fennel and celery in foil packets

274 kcal · 30 min · 4 servings

Ingredients

• 1 head fennel
• 175 g celery stalks (2 stalks)
• salt
• 8 cherry tomatoes
• 2 tsp olive oil
• 350 g chicken breast fillets (2 chicken breast fillets)
• pepper
• 125 ml white wine (or poultry broth)
• 3 sprigs basil

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Remove the tough cores from the fennel.
3. 3. Cut the fennel flesh into very thin strips.
4. 4. Wash the celery thoroughly.
5. 5. Remove the stringy fibers from the celery.
6. 6. Cut the celery into pieces about 5 centimeters long.
7. 7. Then cut the celery pieces into thin strips.
8. 8. Bring a pot of water and salt to a boil.
9. 9. Add the fennel and celery to the boiling water.
10. 10. Cook the vegetables for exactly 2 minutes.
11. 11. Drain the vegetables.
12. 12. Rinse the vegetables immediately under cold water to stop the cooking process.
13. 13. Wash the cherry tomatoes.
14. 14. Halve the cherry tomatoes.
15. 15. Cut two pieces of aluminum foil, each about 30 by 30 centimeters.
16. 16. Spread one teaspoon of olive oil on each foil piece.
17. 17. Wash the chicken breast fillets.
18. 18. Pat the fillets dry with kitchen paper.
19. 19. Place the chicken breast fillets on the prepared foil pieces.
20. 20. Season the meat with salt and pepper.
21. 21. Distribute the prepared vegetables evenly over the chicken breasts.
22. 22. Season the vegetables additionally with a little pepper.
23. 23. Fold the foil together so that you leave a small opening.
24. 24. Pour the white wine through the opening into the foil packets.
25. 25. Seal the foil packets completely.
26. 26. Place the packets in a baking dish or on a baking sheet.
27. 27. Preheat the oven.
28. 28. Set the temperature to 200 degrees Celsius.
29. 29. If you use convection, set 180 degrees Celsius.
30. 30. If you use gas, set level 3.
31. 31. Cook the packets in the preheated oven for about 30 minutes.
32. 32. Wash the basil while the food is cooking.
33. 33. Shake the basil dry.
34. 34. Pluck the basil leaves from the stems.
35. 35. Tear the leaves into small pieces.
36. 36. Take the foil packets out of the oven.
37. 37. Carefully cut open the foil at the top.
38. 38. Sprinkle the dish with the basil pieces.
39. 39. Serve the chicken immediately.

Nutrition per serving

• kcal: 274
• Protein: 46 g · Fett/Fat: 5 g · Carbs: 6 g