I love cooking chicken breasts ‘en papillote'. They stay so tender and it’s a super quick and easy method. Here, the mango mustard provides a fruity, hot dimension and the garlic, ginger and cinnamon add musky depth. If you can’t be bothered (sorry, I mean don’t have time) to make the mango mustard, I reckon you could cheat by mixing some pre-bought mango chutney with English mustard & Dijon mustard. Use a culinary blowtorch (every kitchen should have one) to char the top of the chicken breasts when cooked.
Ingredients (serves 2)
2 x chicken breasts
Mango mustard
1 x fat garlic clove, very thinly sliced
1 x very small thumb of ginger, very thinly sliced
A few shards of cinnamon quill
White wine
Fresh thyme
Salt & pepper
Method
Ingredients (serves 2)
2 x chicken breasts
Mango mustard
1 x fat garlic clove, very thinly sliced
1 x very small thumb of ginger, very thinly sliced
A few shards of cinnamon quill
White wine
Fresh thyme
Salt & pepper
Method
- Heat the oven to 180C
- Paint each chicken breast on both sides with mango mustard.
- Place each chicken breast on a large sheet of foil or foil lined with baking parchment. Turn up the edges of the foil slightly.
- Scatter the sliced garlic, ginger and cinnamon shards over and around the chicken.
- Add a large splash of white wine and a few grinds of sea salt and black pepper.
- Place another sheet of foil over the top of each chicken breast to make a tent. Crimp the edges of the foil together all round, to form a seal.
- Bake for 20 to 25 mins depending on the size of the chicken breast.
- Open the papillote and use a culinary blowtorch to char the top of the chicken.
- Serve scattered with a few chilli flakes and sprigs of fresh thyme.
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