1. Trim the breast pieces to remove any fat or skin. 2. Use cooking spray to lightly spray 4 pieces of aluminium foil. 3. Using 1/2 of the capsicum slices spread them in the centre of each piece of foil. 4. Place a chicken piece over the capsicum on each piece of foil. 5. Spread over each chicken piece 1/4 of the reamining capsicum pieces. Sprinkle over the all-seasoning and the basil. 6. Fold in the foil and seal in each piece of chicken . The foil should be fully sealed. I usually fold and 'scrunch" in lengthways and then roll up the ends. These should be sealed so that the steam and flavours are fully sealed inches. 7. If large chicken pieces are used, you can cut them down the centre to make them 1/2 the thickness. This allows the chicken to cook through quickly and stops it from going tough and chewy. 8. If you are unable to fully fold and seal the foil you can add another piece of foil over the top and them seal around all four sides. 9. Any flavours or herbs can be used. 10. Cook in the oven, grill, BBQ or frying pan. About 5 minutes on each side should be plenty. 11. The foil parcel will swell up with steam towards the end of the cooking time. Do not release the steam. 12. Allow to sit for anther minute before opening the parcel to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
