Mustard And Dill Chicken Parcels

Mustard And Dill Chicken Parcels

Serves 4

Core recipe

1/4 cup mustard, (preferably Dijon)
1/2 cup skim plain yoghurt
1 clove garlic, peeled, crushed
10 g fresh dill, (1 tbs) finely chopped
4 small skinless chicken breast, (500g) excess fat trimmed
300 g fresh broccoli, (or broccollini) trimmed, cut into florets

1.	Preheat oven to 180C.
2.	Combine mustard, yoghurt, garlic and dill in a bowl. Season well with salt and pepper. Coat chicken well with mustard sauce.
3.	Tear off 4 sheets foil, 20cm in length. Place a prepared chicken breast on each piece of foil. Gather loosely around chicken and fold over to secure tightly.
4.	Place foil parcels on a non-stick baking tray. Bake for 20 minutes. Remove from oven and set aside for 5 minutes to rest. Serve with steamed vegetables