•  4 chicken breast fillets
•  2 tablespoons soy sauce
•  ⅓ cup (80ml) plum sauce
•  2 cloves garlic, crushed
•  1 carrot, peeled and sliced
•  1 red capsicum (bell pepper), seeds removed and sliced
•  1 leek, trimmed and sliced
•  1 tablespoon thinly sliced ginger
•  120g baby corn
•  1 cup basil leaves
•  20g butter, melted

   Preheat oven to 180°C (355°F). Place the chicken, soy, plum sauce and garlic in a non-metallic bowl and toss to coat. Set aside.

Place the carrot, capsicum, leek, ginger, corn, basil and butter in a bowl and toss to combine. Cut four 30cm x 40cm rectangles from baking paper. Divide the carrot mixture between the rectangles, top with the chicken and spoon over the marinade. To make the paper parcels, wrap the paper across the chicken to enclose and fold over the ends. Secure the parcels with kitchen twine. Place on a baking tray and bake for 20 minutes or until the chicken is cooked through. Serve with steamed rice. Serves 4.