Chicken Breast Baked In A Bag

Ingredients

• 1 handful dried porcini
• 9 oz mixed mushroom, (field, oyster, and shiitake), torn up
• 1 large wineglass white wine
• 2 medium potato, peeled, sliced, and, cooked
• 3 (3 tbsp) large knobs of butter
• 1 handful fresh thyme
• 2 cloves garlic, peeled, and, sliced
• olive oil
• sea salt
• freshly ground black pepper
• 2 x 7 oz skinless chicken, breasts, scored
• 1 egg, beaten

Methods

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Mix the mushrooms, wine, potatoes, butter, thyme, garlic, olive oil, salt, and pepper together in a bowl; add the chicken.
3. Using wide aluminium foil, make a bag by folding 1 large (about 3 feet) piece in half.
4. Brush all four edges with egg wash and fold the foil in half again, creating a double thick bag with a closed end.
5. Fold the side edges over twice, creating two sealed edges; and leaving one side open.
6. Place mixture into the aluminium foil bag, including all the liquid, making sure you don't pierce the foil.
7. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray.
8. Place the tray on a high heat on the burners for 1 minute to get the heat going, then bake in the middle of the preheated oven for 25 minutes.
9. Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.