Hearty Chicken Parcels
|Olive oil||45 Milliliter (3 Tablespoon)|
|Garlic||2 Clove (10 gm), sliced|
|Thyme sprig/Rosemary sprig||8|
|Bone in chicken breasts||4|
|Dry white wine||50 Milliliter (1/4 Cup)|
Cut four 24 by 12 in (60 x 30 cm) pieces of heavy duty foil.
Fold each in half to form 12 in (30 cm) square.
Brush each foil square with a little olive oil; set aside.
Cut potatoes into 1/4 in (5 mm) slices; peel and thinly slice onion.
Arrange potatoes, onion and garlic in centre of each square.
Sprinkle with salt and pepper.
Crumble leaves from 4 sprigs rosemary between your fingers; sprinkle over vegetables.
Drizzle each portion of vegetables with 1/2 Tb (7 ml) oil.
Remove skin from chicken breasts; lay 1 chicken breast on top of each portion of vegetables.
Top each chicken breast with sprig of rosemary.
Sprinkle with salt and pepper; drizzle each chicken breast with 1 Tb (15 ml) wine.
Wrap chicken breasts and vegetables in foil, sealing edges well; do not wrap too tightly.
Place foil parcels on barbecue grill; grill over medium heat 35 to 45 minutes, turning every 10 minutes, until vegetables and chicken are tender and chicken is no longer pink at the bone.
Unwrap parcels; transfer chicken, vegetables and cooking juices to 4 dinner plates.