Fryer in bags
2 servings
30 minutes
Frying in packets is an original way to prepare chicken in the traditions of European cuisine. The roots of the method can be found in the desire to preserve the juiciness of the meat while giving it a crispy crust. Wrapped in dense baking paper, chicken breast infused with the aromas of kaffir lime, green onion, and cherry turns into a tender dish rich in flavors. Frying gives the chicken an appetizing texture, while mushrooms complement the composition with earthy notes. The dish is perfect for dinner when you want to enjoy a harmonious blend of freshness and richness of taste. Serving in paper packets adds an element of surprise while keeping the aroma until opened. A simple yet striking way to cook chicken with minimal fat while preserving its natural flavor.
1
Cut a sheet of thick baking paper into four 20×20 cm squares. Cut the chicken breasts into four pieces. Slice the onion into 5 cm strips and halve the tomatoes. Mix olive oil with salt and pepper and coat the chicken pieces in it.
- Chicken breast: 2 pieces
- Extra virgin olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Spring onion: 4 stems
- Cherry tomatoes: 6 pieces
2
On two squares, place a pair of kaffir lime leaves, several strips of onion, then chicken, top with more onion and finish with tomatoes and mushrooms (forest ones or champignons, fresh or frozen). Close with the second squares, fold the edges, and secure with a stapler.
- Kaffir lime leaves: 4 pieces
- Spring onion: 4 stems
- Chicken breast: 2 pieces
- Cherry tomatoes: 6 pieces
- Mushrooms: 50 g
3
Heat vegetable oil in a thick-walled pan. Fry the chicken for two minutes on each side. Remove with a slotted spoon, wipe well with paper towels, open - and serve.
- Deep-frying oil: 0.5 l
