Chicken breasts in envelopes
Trout is loved even by those who dislike other fish. It's easy to prepare, and its delicate flavor quickly makes you forget the tedious trip to the market and the grueling struggle to remove scales.
- chicken (fillet) – 2 pcs.
- garlic – 2 cloves
- leek stalk – 1 pc.
- ground white pepper – 0.5 tsp.
- a pinch of ground nutmeg
- green onions – 3 stems
- a pinch of ground cloves
- salt – to taste
- cream with 20% fat content – 200 ml
- vegetable oil – 2 tbsp.
- white beans, canned in their own juice – 400 g
- Wash the leeks thoroughly and trim off the dark green leaves. Cut the white and light green parts into thin rings. Sprinkle with a little salt and lightly rub with your hands. Place in a bowl.
- Peel the garlic and slice it thinly. Drain the beans and rinse off the brine. Wash the chicken fillet, pat dry, rub with salt, and fry in hot vegetable oil until golden brown, about 4 minutes per side.
- Place the beans and garlic in a small bowl and mash lightly with a fork. Don't puree.
- Add the beans and garlic to the leeks. Pour in the cream, season with white pepper, cloves, and nutmeg, and stir.
- Roll two sheets of foil into pouches, as shown in the photo. Seal the edges tightly. Leave one edge open. Place a chicken fillet in each pouch. Divide the prepared vegetable mixture between them.
- Fold the open end tightly. Place the bags on a baking sheet and bake in a preheated oven at 200°C for 20 minutes. Open the tops of the bags and bake for another 7 minutes. Wash, dry, and chop the green onions. Sprinkle the fillets with salt and pepper and serve in the foil.
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