Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Egg free, Lactose free, Nut free
Course: Main

Chicken and zucchini parcels

INGREDIENTS

4 chicken breast fillets
1 tablespoon olive oil, plus extra to serve
1 tablespoon Dijon mustard
2 medium zucchini, sliced on the diagonal
200g cherry tomatoes, halved
1/3 cup chopped mixed herbs such as parsley, thyme, chives
steamed baby potatoes, to serve

METHOD

Preheat oven to 190°C. Pat dry chicken breasts with paper towel. Heat oil in a frying pan on medium. Cook chicken for 1-2 minutes each side, until browned.

Lay chicken breasts on large individual pieces of baking paper and smear mustard over both sides of each breast. Top with zucchini, tomatoes and herbs. Season to taste.

Wrap chicken loosely in paper, folding ends to prevent juices escaping. Lay parcels on a baking tray and bake for 15 minutes. Place parcels on serving plates and open. Drizzle with extra olive oil and serve chicken with steamed baby potatoes.