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🍽️ Chicken Fillet in Foil

289 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the zucchini thoroughly.
  2. 2. Cut off the ends.
  3. 3. Slice the zucchini into long, thin strips.
  4. 4. Place the slices in a bowl.
  5. 5. Lightly salt them.
  6. 6. Let them sit for ten minutes.
  7. 7. Take the artichoke hearts out of the package.
  8. 8. Let them drain well.
  9. 9. Cut the hearts into quarters.
  10. 10. Cut the sun-dried tomatoes into thin strips.
  11. 11. Cut two pieces of aluminum foil.
  12. 12. Each piece should be about 30 by 30 centimeters.
  13. 13. Brush each foil piece with one teaspoon of olive oil.
  14. 14. Distribute the zucchini slices on the foil.
  15. 15. Rinse the chicken breast fillets.
  16. 16. Pat them dry with a kitchen towel.
  17. 17. Place the fillets on top of the zucchini.
  18. 18. Season the meat with salt and pepper.
  19. 19. Distribute the tomato strips on the fillets.
  20. 20. Place the artichoke quarters on top.
  21. 21. Lightly salt and pepper the vegetable combination.
  22. 22. Fold the foil into a packet.
  23. 23. Seal the edges well.
  24. 24. Leave a small opening open.
  25. 25. Pour half of the white wine or broth into the opening.
  26. 26. Now seal the opening tightly.
  27. 27. Place the packets on a baking sheet.
  28. 28. Preheat the oven to 220 degrees.
  29. 29. Use convection if you set 200 degrees.
  30. 30. Bake the packets for about 30 minutes.
  31. 31. Wash the basil.
  32. 32. Shake it dry.
  33. 33. Pluck the leaves from the stems.
  34. 34. Take the packets out of the oven.
  35. 35. Open them carefully.
  36. 36. Watch out for the hot steam.
  37. 37. Place the contents on two plates.
  38. 38. Sprinkle the dish with the fresh basil.
  39. 39. Serve it immediately.

Nutrition per serving