Asparagus And Chicken En Papillote Recipes

CHICKEN EN PAPILLOTE WITH VEGETABLES

Steps:

• Cut chicken across into 1/2-inch slices. Combine oil, oregano, thyme, lemon peel and juice, salt and pepper in a medium bowl. Add chicken and toss to thoroughly coat.
• Combine asparagus, pea pods, artichoke hearts, tomatoes and parsley in a large bowl and set aside.
• Tear 4 20x2 inch pieces of parchment, fold in half crosswise, crease, open up again, and arrange 1/4 vegetable mixture on paper. Top with 1/4 of chicken and 1/4 of the green onions. Now make into a little package by folding the parchment over so the corners match up and crimping and folding the edges over. Twist corners to secure. Repeat 3 more times so you have 4 packets.
• Place 2 packets on a baking sheet and bake at 400 degrees for 20 minutes or until chicken is done.

CHICKEN BREASTS EN PAPILLOTE

Steps:

• Preheat oven to 450 degrees.
• Spread a large piece of aluminum foil on a flat surface. Invert a 12- or 14-inch round cake pan on it and trace around the edge with a sharp knife to make a circle. Repeat until there are 4.
• Cut off and discard the stem of each mushroom and cut caps into thin slices.
• Cut carrots crosswise into 1 1/2-inch lengths. Cut each piece lengthwise into a julienne shape.
• Trim and wash zucchini, and cut in the same fashion.
• Melt 2 tablespoons butter in a saucepan. Place aluminum rounds on a flat surface and brush them with melted butter.
• Place one chicken breast on each round slightly below the center, leaving a margin large enough to fold over.
• Brush the top of each breast with about 2 teaspoons of mustard and place equal quantities of mushrooms, carrots, zucchini, shallots, thyme around each. Sprinkle each serving with a tablespoon of white wine and parsley, and dot with remaining butter. Salt and pepper to taste.
• Fold foil to completely enclose the contents while leaving some room for expansion. Crimp the seal as tightly as possible. Arrange packages on a baking sheet and bake about 20 minutes. Serve immediately.

CHICKEN AND VEGETABLES IN PARCHMENT

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss together bok choy leaves, tomatoes, shallot, 1 teaspoon thyme leaves, and oil in a large bowl. Season with salt and pepper.
• Season chicken with salt and pepper. Dividing evenly, place bok choy mixture on one side of crease on each piece of parchment, then top with chicken and 2 thyme sprigs. Drizzle each with 1 tablespoon wine. Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.
• Bake on 2 rimmed baking sheets until chicken is cooked through, 22 minutes. Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears.