Simple, Cheap and Tasty
There's three rules I strive for when cooking something at home — Simple, Cheap and Tasty. I'm a huge fan of wrapping fish in foil and baking in the oven and tonight I was thinking if the same could be applied to chicken. A quick Google search of 'chicken in foil' brings me to a Cooks.com recipe of using a can of mushroom soup. Sounded gross at first but then realised chicken and mushroom is a classic so it should work. So I bought chicken breast and a can of Campbell's Velish Creamy Field Mushroom with Cracked Pepper soup along with some brussel sprouts, green beans and button mushrooms. Worked out really well and the chicken was nice and tender and full of flavour. Another successful easy recipe to add to the dinner menu.
Recipe - Serves 2, 45 mins
2 chicken breasts - 500g
1 Campbell's Velish Sensations Creamy Field Mushroom 500g
8 button mushrooms - thinly sliced
4 brussel sprouts - remove stalk, leaves separated
16 green beans - tips cut off
Salt, Pepper, Thyme herbs
Simply place the chicken breast on foil, season with salt, pepper and thyme. Cover with thinly sliced mushrooms. Pour over about 100g of Campbell's Velish Creamy Field Mushroom to cover the chicken and mushrooms. Wrap and seal the foil into a neat parcel.
Place on a tray and cook in the oven for 45 minutes at 250 degrees — according to my old oven anyway. Cook the rest of the soup and serve as an appetiser while waiting for the chicken to cook.
Prepare beans and brussel sprout leaves and cook in boiling water. Was about 5 minutes first for the beans and then added the brussel sprout leaves for another 3 minutes. I then placed them quickly in iced water, drained and then steamed them back on top of the boiling water to warm them up a bit before serving.
Be careful when opening the chicken in foil. Place chicken on top of nicely arranged beans and brussel sprout leaves and spoon mushrooms and sauce on top of chicken. Serve and enjoy.
Campbell's Velish Creamy Field Mushroom with Cracked Pepper soup