Chicken En Papillote Recipes

CHICKEN EN PAPILLOTE WITH SPRING VEGETABLES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Cut only half of the Cherry Tomato (2.5 ounce) in half. Slice Zucchini (1/2) in half lengthwise then slice across into half moons. Set aside.
• Trim Asparagus (4 ounce) by snapping the thicker bottom ends where they break naturally. Cut in half on the diagonal. Set aside.
• Remove stems from Shiitake Mushroom (4 ounce). Slice into 1/2 inch pieces. Slice French Baby Carrots (6) in half lengthwise. Slice the Lemon (1) into 1/4 inch rounds. Set aside.
• Using only half of the Fresh Basil (0.25 ounce), remove the leaves from their stems. Stack and roll the leaves and slice very thinly across. Set aside.
• Pat dry the Chicken Breast (2) with paper towels. Season each breast with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
• Place 1 chicken breast in the center of each piece of parchment paper.
• Divide the lemon, mushrooms, veggies and half of the basil between the two pieces of parchment, on top of the chicken breast.
• Add White Cooking Wine (1/4 cup) and 2 teaspoon of Olive Oil (2 teaspoon). Bring the edges of the parchment paper to the center and fold together tightly. Place packets on a sheet pan.
• Bake in the oven for 20 to 25 minutes, rotating the pan halfway through cooking.
• Carefully transfer chicken and vegetable mix from parchment to plates and garnish with reamining basil.
• Enjoy!

CHICKEN AND VEGETABLES EN PAPILLOTE

Steps:

• Heat oven to 400 degrees F. Tear off a 24" piece of parchment paper and fold in half. Cut a large oval shape as per the head notes above the recipe.
• Melt the butter in a bowl large enough to also hold the mushrooms. Brush the bottom half of the folded oval parchment paper with a little butter, leaving a 3" margin around the edges that is not buttered.
• Add the wine and lemon juice to the remaining melted butter and stir to combine. Add the sliced mushrooms to the bowl and toss. set aside.
• Lay the chicken on the buttered parchment close to the fold. Season with salt and pepper and sprinkle with 1 T parmesan cheese.
• Layer the asparagus on top of the chicken and the mushrooms on top of the asparagus, drizzling the remaining liquids over the chicken and vegetable stack. Seal the edges by making small folds beginning at the edge near the fold and continuing all around the packet, leaving some air space for the food to steam. See photos in the headnotes above the recipe. Sometimes I fold over twice to get a good seal.
• Place on a baking sheet and bake for 18 to about 25 minutes depending on the thickness of the chicken. If in doubt check the internal temperature of the chicken with a thermometer.
• Remove from the oven and cut a small "X" in the top of the parchment. Place on a plate and serve.

SHEET-PAN ROASTED SALMON & VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a 15x10-inch baking pan; cover with foil. Roast 30 minutes.
• Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
• Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
• Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.

MEDITERRANEAN CHICKEN EN PAPILLOTE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, whisk mustard, vinegar, and a pinch each of sugar, salt, and pepper together. Continue to whisk while slowly drizzling olive oil in until completely combined.
• Season chicken on both sides with salt and pepper; set aside.
• Cut 4 pieces of parchment paper into 16-by-18-inch pieces. Fold each sheet in half lengthwise, then open and place on a work surface. Divide asparagus evenly among the four pieces of parchment; place them on the left side of the fold near the crease, centered evenly between the top and bottom of the parchment paper. Place a chicken breast on top of each bed of asparagus. Drizzle with about 1 tablespoon vinaigrette. Top chicken breasts with tomatoes, olives, artichokes, basil, and feta. Drizzle each with about 1 tablespoon more vinaigrette.
• Fold the right half of one parchment paper over contents and, starting with the top right corner, form a half-moon packet making small but tight pleats all the way around to seal completely. Repeat process to form remaining packets.
• Transfer the packets to rimmed baking sheets and cook for 25 to 28 minutes. To serve, place packets directly on each of four plates and use kitchen shears or a sharp knife tip to open packets at the table.

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.

ASIAN CHICKEN EN PAPILLOTE

Steps:

• Cut each breast filet in half. Place one half on parchment paper, just above the middle. Salt and pepper the filet. Place one half of the other ingredients on the filet. Pour 2 T of the teriyaki marinade on the stacked ingredients, then cover with the other half of the filet. Salt and pepper top filet. Fold up the sides and top of the parchment to make a packet. Repeat with remaining ingredients. Place both packets in a microwave proof dish. Cook for 8 minutes on full power. If necessary, cook for one more minute. I served this with spinach and garlic stuffed mushrooms. It was delicious!

CHICKEN EN PAPILOTTE MANY WAYS

Steps:

• Preheat the oven to 450 degrees. Rub the olive paste on both sides of each chicken breast half.
• Cut the potatoes into 1/16th-inch slices and thinly slice the tomatoes. Set 4 12-inch squares of foil on the counter. Lightly oil the center of each piece of foil and spread some potato slices in the middle; season them with salt and pepper. Cover the potatoes with a chicken breast half, then cover with more potato slices, salt and pepper and the tomato slices. Wrap the chicken airtight, in a deli sandwich wrap, and set the packages on a baking sheet. Bake for 30 minutes.
• When the chicken is done unwrap the packages carefully (be careful the steam which will escape when you open the packages does not burn your hands.) Transfer the chicken, potatoes, tomatoes and the natural juices to deep plates.
• Variations: Instead of the potatoes spread 1/2 cup drained canned white beans, a couple of slivers of fresh garlic, a leaf or two of fresh sage and a teaspoon of extra virgin olive oil underneath the chicken. Top the chicken with the tomatoes. Or spread each chicken breast half with 1 teaspoon each of oriental sesame oil, soy sauce and rice vinegar. Top each chicken breast half with 1/2 cup sliced jicama; 1 cup raw fresh spinach and 1 sliced scallion. Open and garnish with sesame seeds. Or, instead of the green olive paste and tomatoes, season each chicken breast half with barbecue sauce or ketchup and top with 1/2 cup of frozen corn kernels; leave the potatoes in (especially good for kids)

CHICKEN EN PAPILLOTE

Steps:

• Preheat the oven to 500°F. To prepare foil packets, place a sheet of foil directly on top of another; make 4 of these 2-sheet sets. Smear 1 tsp grapeseed oil to the size of a chicken breast in the center of each top sheet. Place 1/2 cup watercress over oil, then place a chicken breast on top of watercress. Sprinkle with pepper. Arrange mangoes and 2 mushroom caps on top of and around each piece of chicken. Crimp the packet edges up slightly. Bring soy sauce, ketchup and vinegar to a boil, then stir in ginger and garlic. Remove the pan from heat and pour 1/4 sauce over each chicken breast. Fold foil over each chicken breast in half and tightly crimp the edges to close the packets. Heat a baking sheet in the oven 1 minute and place the 4 packets on the sheet. Bake 12 minutes, then remove from oven. Slit the top of the packets to serve (be careful; steam will come out), or let diners open their own packets.