Chicken Breast with Ginger en Papillote

Fold the greaseproof paper into a triangle, bend the edges exactly and fold sharply. In the fold, brush the paper with egg white. Season chicken breasts with pepper and season with salt. Brown on all sides in a frying pan. Bring the chicken stock and sherry to a boil. Boil the chicken stock and thicken well with the starch solution. Put the chicken breast and all other ingredients in the parchment form and tie the end. Cook in the oven at 200 °C for 15 minutes. Tear open the bag and serve.

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