More chicken in parchment

This has become my new favorite way of cooking chicken. The meat stays moist and there is no pan washing required. Slice one small potato and top with seasoning, I use Goya Adobo in place of salt and pepper. Top with a chicken breast. Mix mayonnaise, Dijon mustard, seeded mustard, adobo, a pinch of chili flakes and place on chicken before topping with grated cheddar. I serve this with peppadew peppers. Seal and bake at 200C for half an hour or leave in the fridge and cook at any time, such a great recipe to have up your sleeve.