Step: 1/10

Remove the stems from the tomatoes.

Step: 2/10

Plunge the tomatoes into a pan or bowl of boiling water for 10-15 seconds, then remove them and cool briefly under cold water. Peel off the skin.

Step: 3/10

Halve the peeled tomatoes, scoop out the seeds and cut into strips.

Step: 4/10

Drain the capers and mash together with the olives.

Step: 5/10

Cut 2 x 30cm square pieces of foil and brush 1 tsp olive oil on each.

Step: 6/10

Place the chicken breast fillet on the foil squares and season with salt and pepper.

Step: 7/10

Spread the tomatoes, capers and olives on the chicken fillets and season again with salt and pepper.

Step: 8/10

Wash the oregano, shake dry and scatter the leaves over the chicken. Scrunch up the foil to enclose the chicken, leaving a small opening at the top.

Step: 9/10

Pour the white wine into the parcels through the opening.

Step: 10/10

Scrunch the packets closed and place on a baking tray. Cook in a preheated oven at 200°C (180°C fan, gas 6).