Chicken Breast Baked In A Bag
Ingredients:
- 1 handful dried porcini
- 9 oz mixed mushroom, (field, oyster, and shiitake), torn up
- 1 large wineglass white wine
- 2 medium potato, peeled, sliced, and, cooked
- 3 large knobs of butter, (3 tbsp)
- 1 handful fresh thyme
- 2 cloves garlic, peeled, and, sliced
- olive oil
- sea salt
- freshly ground black pepper
- 2 x 7 oz skinless chicken, breasts, scored
- 1 egg, beaten
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix the mushrooms, wine, potatoes, butter, thyme, garlic, olive oil, salt, and pepper together in a bowl; add the chicken.
- Using wide aluminium foil, make a bag by folding 1 large (about 3 feet) piece in half.
- Brush all four edges with egg wash and fold the foil in half again, creating a double thick bag with a closed end.
- Fold the side edges over twice, creating two sealed edges; and leaving one side open.
- Place mixture into the aluminium foil bag, including all the liquid, making sure you don't pierce the foil.
- Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray.
- Place the tray on a high heat on the burners for 1 minute to get the heat going, then bake in the middle of the preheated oven for 25 minutes.
- Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.
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