Roast chicken in greaseproof paper
In a large bowl put the chicken servings, cut vegetables, mustard, cheese, oil, herbs and season with salt and pepper. Give everything a good toss, cover the bowl and leave it in the fridge to marinate for 2 hours. Occasionally give the chicken a good toss so as it gets well infused with the marinade. Lay the six sheets of the greaseproof paper on a working surface and divide the chicken mix between them. Lift the corners of each sheet, bring them together and tie them with a piece of string in the shape of a purse. Get yourself an appropriate sized baking tray and arrange the parcels in. Bake them in a preheated oven at 180°C for 1 h and 15 minutes. Serve the purses in 6 different plates, hold them and using a knife cut them open. Accompany them with a fresh green salad.
Ingredients
- 1x1500g chicken, cut in 6 servings
- 1 red onion, cut in cubes
- 1 green bell pepper, cut in cubes
- 1 red bell pepper, cut in cubes
- 2 cloves of garlic, finely cut
- 2 tablespoons mustard
- 200g kefalotyri cheese, cut in cubes
- 4 tablespoons extra virgin olive oil
- 1/4 tea cup of dry white wine
- a handful of fresh oregano
- a handful of fresh thyme
- salt
- freshly ground pepper
- 6 sheets of greaseproof paper
- some string
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