1/2 cup dry white wine (120 ml)
1 tablespoon grated ginger
1 1/2 teaspoons salt
8 thin chicken breast fillets (700 g)
1 cup all-purpose flour (120 g)
1/2 cup shredded zucchini
1/4 cup melted butter (50 g)
1/2 cup dry white wine (120 ml)
1 tablespoon grated ginger
1 1/2 teaspoons salt
8 thin chicken breast fillets (700 g)
1 cup all-purpose flour (120 g)
1/2 cup shredded zucchini
1/4 cup melted butter (50 g)
Preheat the oven to 400°F (quente)
Cut eight rectangles of parchment paper or aluminum foil, 25 cm x 30 cm, and place two sheets on top of each other. Reserve
In a bowl, mix the wine, ginger, and salt
Dip the chicken fillets in this mixture, then coat them with flour
Keeping the papers overlying, prepare the packets
Divide the fillets among the packets, sprinkle with zucchini, and drizzle with butter
Close the packets and arrange them on a baking sheet
Bake for about 40 minutes, or until cooked through
Serving: Serve immediately in the same packet
Calories per serving: 534
There are two ways to fold and cut the parchment paper or aluminum foil:
1) Fold the rectangular paper in half and cut it into a heart shape
Place the food on one half and fold the other half over the top
Close the packet by folding the edges and bake until cooked through
After baking, make an incision in X at the top of the packet and open it by pushing away the points
2) Fold the square paper into two triangles
Place the food on one triangle and fold the other over the top
Close the packet by folding the edges and bake until cooked through
After baking, make an incision in Y at the top of the packet and open it by pushing away the points.
