Weekly recipes coming from your favourite kitchen.

This week, Mr Pickard (Chef Manager) sharing two recipes! Southern style chicken parcels, which can be cooked on a BBQ or in the oven and a refreshing blueberry and mint-iced tea.

We would love to see your creations, send your photos to [email protected]

Southern style chicken parcels

Ingredients

1 cup frozen corn

1 (15oz) can black beans, drained and rinsed

1 tsp taco seasoning

2 chicken breasts

salt and pepper to taste

1/2 cup salsa

1 cup shredded pepper jack cheese

Coriander to garnish

Sour cream, optional

Avocado, mashed, optional

Method

1. Pull off 4 sheets of heavy-duty tin foil (8-10 inches) and layer to create 2 packets. Lightly mist with cooking spray.
2. Stir together the corn, black beans, and taco seasoning. Divide between the 2 foil packets. Season the chicken with salt and pepper. Place 1 chicken breast in each packet. Top the chicken with salsa and shredded cheese.
3. Bring the two longer edges of the foil together above the food. Fold the edges down twice, creating the top seal. Press the side edges together and fold, creating a secure packet.
4. Cook on hot coals, a gas grill, or in a 375 degree oven for 30 to 45 minutes until chicken is cooked through. See below for cooking on a grill or hot coals.
5. Top with fresh cilantro, sour cream, and avocado before serving.

Recipe Notes

If cooking on coals make sure to carefully turn the packet 2 or 3 times to prevent burning.

If cooking on a grill make sure to carefully turn the packet once, about halfway through the cook time to ensure even cooking.

Blueberry and mint iced tea

View the recipe here.