Chicken Packets

Peel shallots and chop finely. Juice half of the lemon, then cut the whole lemon into wedges and set aside, covered.

Rinse the parsley and oregano, shake dry, pluck off the leaves and chop coarsely.

Heat the olive oil in a non-stick pan and sauté shallots for about 2 minutes. Add vegetable broth, lemon juice, butter and herbs. Bring to a boil and season with salt and pepper.

Rinse chicken, pat dry with paper towels and cut in half horizontally. Season both sides with salt and pepper.

Place 4 sheets of aluminum foil (each about 30 x 40 cm) (approximately 12 x 15 inches) on work surface, fold up edges slightly and place 2 chicken pieces on each sheet. Spread the herb sauce evenly over chicken.

Fold the long sides of foil over the filling, then fold over the short sides several times to seal.

Cook the pasta in a pot of boiling salted water until al dente according to package directions.

In the meantime, heat a grill pan, place foil packets on pan and cook for 8-10 minutes. Or cook the packets in a preheated oven at 200°C (approximately 400°F) for 20-25 minutes.