• 6 Chicken thighs
• 1 Knorr Lemon & Italian Herbs Cook-in-Bag
• 1 Onion, finely chopped
• 1 Clove crushed garlic
(What's for Dinner)
• 45 Millilitre Cake flour
• 250 Millilitre Cream
• 50 Gram Fresh breadcrumbs
• 25 Gram Grated Parmesan cheese
• 5 Millilitre Robertsons Parsley
1 Preheat oven to 180°C.
2 Place chicken thighs in a single layer in the roasting bag with the onion, crushed garlic and cake flour.
3 Sprinkle seasoning mix inside the bag, hold the bag closed and roll gently to coat the pieces evenly.
4 Place roasting bag on a baking tray, add the cream and knot the bag loosely to seal.
5 Pierce the top of the bag 3 times with a knife for the steam to escape.
6 Place baking tray in the centre of the oven and bake for 40-45 minutes.
7 Ensure that the grill is off at all times.
8 Cut the bag open and transfer to an oven proof casserole dish with any sauce that is in the bag.
9 In a bowl mix together the breadcrumbs, grated Parmesan and Robertsons Parsley.
10 Sprinkle the breadcrumb mix over the chicken and return to the oven to bake for a further 10 minutes.
11 Serve with Orzo pasta and spinach.
