Foil-Packet Chicken with Butter Beans and Spinach

Pre-heat the oven to 400°F (200°C).

Cut a sheet of good-quality tin foil roughly 1 m long and fold it in half to make a double-layer square envelope base.

Spoon the butter beans onto the center of the foil along with a little of their jar liquid.

Bunch the fresh spinach in your hands and place it over the beans.

Season the spinach and beans with salt, pepper, a drizzle of olive oil, and the red wine vinegar.

Score the top of the chicken breast about 1 cm deep at even intervals, cutting slightly shallower toward the thin end.

Scoring increases surface area so the heat cooks the chicken faster and seasoning penetrates deeper into the meat.

Season the chicken breast on both sides with salt, black pepper, and fresh thyme leaves.

Place the chicken breast on top of the spinach bed.

Top the chicken with sliced garlic, sliced chili, and lemon slices, then add a final drizzle of olive oil over everything.

Crack the egg into a small bowl and beat it briefly.

Brush the egg wash around the outer edge of the lower foil sheet to create a seal.

The egg acts like glue when baked, holding the steam inside so the food cooks in its own juices.

Fold the top half of the foil over the filling and crimp the edges tightly to seal the packet, leaving the top domed.

Transfer the foil packet onto a baking tray and set it on a high flame on the gas hob for 1 minute until you hear it sizzle and creak.

Move the tray directly into the oven and bake for 15 minutes.

Then 15 min of waiting

Remove the packet from the oven and let it rest sealed for 3 to 4 minutes before opening.

Then 4 min of waiting

Carefully slash open the top of the foil packet with a knife or scissors, transfer the chicken and beans to a plate, and pour the cooking juices over top.