Tonight’s dinner was a thought up recipe.

Two smallish chicken breasts cut through the top to create a pocket.  I crushed up four large cloves of fresh garlic and if you don’t have one of those garlic crushers then get one.

Garlic into the pocket, a largish slice of butter on top, sprinkle over some lemon juice and pop some thin slices of lemon on top.

Into the Weber on indirect heat at 180 degrees for around 40 minutes.  You could do this direct into a camp oven.

As it was cooking I thought to myself, this is going to need a sauce.  So when the chicken was cooked I removed it and poured a third of a cup of cream into the juices, whisked it to blend and left it cooking until it thickened.

Served with a creamy mash and steamed silverbeet.

Was delicious.