A fantastic idea for dinner: Baked chicken fillet in parchment paper form!
Introducing a delightful twist to your chicken dinners - our Chicken Fillet in Boat Forms recipe! Perfectly seasoned chicken fillets nestled atop a bed of seasoned potatoes, all baked to perfection in charming boat-shaped parchment paper forms. Get ready for a culinary voyage with this savory delight!

To prepare four servings, you'll need:

Chicken Fillet - 17.6 ounces (500g)
Garlic flakes- 1 teaspoon
Dill weed - 1 teaspoon
Parsley flakes - 1 teaspoon
Ground paprika - 1 teaspoon
Salt - 1/3 teaspoon
Black Pepper - 1/3 teaspoon
Soy Sauce - 1 tablespoon
Olive Oil - 2 tablespoons

Potatoes - 24.7 ounces (700g)
Potato Dressing:
Olive Oil - 2 tablespoons (30ml)
Dill weed - 1 teaspoon
Parsley flakes - 1 teaspoon
Salt - 1/3 teaspoon

Tomatoes - 10.6 ounces (300g)
Tomato Seasoning:
Basil - 1 teaspoon
Salt - 1/4 teaspoon
Black Pepper - 1/4 teaspoon
Cheese - 3.5 ounces (100g)

Cut the chicken fillet into medium-sized pieces. I prefer chicken thigh fillet as it's not as dry as breast fillet. Add salt, black pepper, parsley, dill, garlic, soy sauce, and olive oil to the fillet. Mix everything and let it marinate. Meanwhile, slice the peeled potatoes into rounds. Combine the sliced potatoes with olive oil, salt, black pepper, parsley, and dill. Using parchment paper sheets measuring 7.87 x 11.81 inches (20 x 30 cm), form boat-shaped molds. Place the potatoes evenly on the bottom of the molds. Arrange the chicken fillet on top of the potatoes, slice the tomatoes, sprinkle with salt, black pepper, basil, and grated cheese. Bake in the oven for about an hour at 180°C (356°F). Enjoy your meal!