Ingredients
For the chicken:
2 large chicken breasts, skinned
4 cloves of garlic, peeled
2 tsps black olive tapenade
sea salt and freshly ground black pepper
few stalks of fresh thyme
2 large pieces of grease proof paper
olive oil for brushing
For the salad:
225g/8oz shelled broad beans
2 small courgettes, washed
55g/2oz stoned black olives
3 tablespoon olive oil
A pinch finely chopped thyme
1 tablespoon sherry vinegar
Method
1. Heat the oven to 200C/400F/Gas 6.
2. Trim any fat away from the chicken breasts.
3. Make a cut in the side of the breast to form a pocket. Place a tsp of tapenade inside each breast. Season with black pepper.
4. Cut 2 large heart shapes from the pieces of grease proof paper or tin foil. Brush with a lick of olive oil and lay 1 breast on one side of each piece of paper.
5. Put 2 cloves of garlic next to each piece of chicken and put the sprigs of thyme on top.
6. Seal the bag by tucking the paper over, all around the outside edge.
7. Place the two parcels on to a baking sheet and cook in the oven for 25 to 30 minutes, the chicken can be tested while still in the grease proof paper bag by touching it carefully to see if it is firm.
8. Meanwhile, for the salad, cook the broad beans in boiling water for 3-4 minutes so that they are still quite firm. Refresh in cold water and drain.
9. Take the washed courgettes and leaving the skin on for colour use a potato peeler and cut thin wide ribbons.
10. Toss the beans and raw courgette together in a large bowl and add the stoned black olives.
11. Mix in the olive oil, the sherry vinegar and the thyme, season with sea salt and freshly ground black pepper and stir carefully.
12. Serve the chicken breast still in its paper bag with the whole cloves of garlic and the salad.
