BAKED ASIAN CHICKEN

 

BAKED ASIAN CHICKEN  

 

Serves 4

1 Syn for the whole recipe

4 skinless chicken breasts
3cm piece of fresh ginger, grated
2 cloves of garlic, crushed
2-3 shallots, thinly sliced
1 tbsp. Chinese rice wine - 1 Syn
2 tbsp. soy sauce
Dried chilli flakes

Pre-heat the oven to 200C/Gas 6.
Take each chicken breast and halve through the middle, to make two fillets.
Lay out 4 squares of foil, large enough to wrap the chicken and place the halved fillets on each piece of foil.
Spray each fillet half with Frylight. Sprinkle each fillet with half the ginger and shallots, then top with some garlic and a pinch of dried chilli flakes. Put the other halved fillets on top and sprinkle with the remaining ginger and shallots.
Gather the edges of the foil to make a dish, then pour over the soy sauce and rice wine.
Close the parcels tightly, put onto a baking tin and bake for 20 minutes. After the 20 minutes, open the parcels up and bake for a further 10 minutes.
Check the chicken is thoroughly cooked through and serve with vegetables of your choice and maybe some rice, pouring the juices from the parcel over the chicken.