Stuffed Chicken Breasts

This gentle form of food preparation ensures that all the valuable nutrients are retained.
4 skinless chicken breasts
2 green chillies
2 shallots
1 lime
80 ml white wine
80 ml stock
2 courgettes
4 tsp olive oil
12 basil leaves
fresh thyme
sea salt
black pepper

cooking string
Halve the green chillies lengthways, remove the seeds and pith and cut each half into five equal pieces. Using a small, pointed knife cut five small slits or pockets into each chicken breast and stuff with the chilli pieces.

Peel and finely dice the shallots. Add them to a bowl with the white wine, stock, lime zest, thyme leaves, salt, pepper and olive oil.

Lay out 4 x A3 sheets of SAGA Cooking Paper. Wash, halve and thinly slice the courgettes and divide them and the basil leaves into four portions. Arrange one portion in the centre of each sheet and season with salt. Season the chicken with salt and pepper and place on top of the courgettes and basil leaves. Stir the stock and pour evenly over each chicken fillet.

Make a SAGA pouch and tie with string. Poach in the oven for 20-30 minutes at 170°C (190°C). Serve with the pouches still tied. Serve with saffron spaghetti.