Ingredients
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6 tbsp Hellmann's Brazilian Spicy Churrasco BBQ Sauce
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1 Chicken Breastfilleted
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2 Green onions
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1 Red Bell Peppersliced
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1 Yellow Bell Peppersliced
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100gr Sweetcorncanned or frozen
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Salt & pepper
I always try to make my food look pretty and decadent, even if it was done in less than 15 minutes. I will miss cooking outdoors in winter, so I will make the best of these last Summer days as much we can.
For this recipe, I use Hellmann’s Brazilian Spicy Churrasco BBQ Sauce, a range I discovered last year in the condiments isle at the supermarket and was keen to try out. It is a sweet BBQ sauce, yet has a hint of chilli peppers and Worcestershire sauce amazingness. It works great as a marinade.
Serve with a fresh side salad.
Steps
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1
Done
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In a bowl, I covered the filleted chicken breast with Brazilian Spicy Churrasco BBQ Sauce. |
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2
Done
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On a sheet of foil, lay the chicken breast and add the sliced spring onions, red bell peppers, sweetcorn and sprinkle with fresh parsley. Season with salt & pepper. |
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3
Done
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Close the ends of the foil sheet together to create a parcel. Pierce the foil so that you don’t get burnt from the steam when you open the cartaccio. |
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4
Done
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Oven bake or grill for about 20-30 minutes. Serve warm or room temperature, with zesty salad or tabbouleh. |
