Italian Chicken in Parchment (4 servings)
4 chicken fillets
250 grams cherry tomatoes
4 tbsp black olives (I substituted these with the fennel)
4 tbsp pesto
Preheat the oven at 200 degrees Celsius. Put the sheets of baking paper on the counter. Zest the lemon and squeeze it.
Slice the courgette into thin slices, cut the fennel into quarters and slice thinly. Mix them with the lemon zest and some pepper and salt. Place the courgettemixture in the center of the baking sheets and divide evenly over the four sheets.
Cut the chicken (schuin) into four pieces (I did 5 pieces….), top with salt and pepper on both sides. Place the chicken over the courgettemixture. Divide the cherry tomatoes and olives over the chicken and spread one tablespoon of pesto over each chicken (I left out the olives). Drizzle some lemonjuice over the chicken
Fold the paper into a package and place the packages onto a baking sheet. Slide the sheet into the center of the oven and bake for 20 minutes. Place the packages on a plate. Open at the table. Great in combination with gnocci.