Tinfoil chicken

No, no, you don't literally eat the tinfoil. You only eat the chicken that's baked in a shiny tinfoil envelope. 

1 chicken breast

1/4 head of broccoli

1/3 yellow capsicum

1/3 green capsicum

1/3 red capsicum

1 onion

1 tomato

2 cloves of garlic

25g butter

25g cream cheese/ 2 tablespoons of cream

2 tablespoons white wine

1 tablespoon thyme

salt and pepper

tinfoil

Chop the capsicum, tomato and onion into chunks, and break the broccoli into smaller pieces - keep everything around the same size, so they all cook at the same rate. Peel the garlic cloves, but leave them whole. 

Cut/tear two large pieces of tinfoil. Place the first into a baking tin, then place the second one over the top, but laying the opposite way. 

Throw in all your ingredients, putting the chicken on top. Fold the two layers of tinfoil over the top, and crumple up the edges so they form a tight seal. Bake in the oven for around an hour at 180C.

Be careful when you open up the tinfoil at the end - it will be filled with steam, so you don't want to scald your own face! Take out the chicken and slice it, then serve with the vegetables and the juices from the bottom of the pan. Good with polenta or mash potato, because they soak it all up!