Chicken En Papillote With Garden Vegetables Recipes

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CHICKEN EN PAPILLOTE WITH SPRING VEGETABLES



Chicken en Papillote with Spring Vegetables image

The French technique of cooking "in paper" gently steams your protein and veggies in liquid-wine, in this case-so barely any cooking fat is necessary. Our other favorite part? How easy it is to pack a ton of veggies into this one-dish wonder with minimal prep work or clean up.

Provided by Chef'd

Categories     Meals for Two     Low-Carb     Date Night     Weeknight Dinners     Protein Packed     One-Pot     Valentine's Day     Dairy-Free     Shellfish-Free     Full Meal     Gluten-Free     Egg-Free     Soy-Free     Spring     How-To     Fish-Free     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Oven

Time 40m

Yield 2

Number Of Ingredients 12

1 Lemon
6 French Baby Carrots
1/4 cup White Cooking Wine
2.5 ounce Cherry Tomato
1/2 Zucchini
4 ounce Asparagus
2 Chicken Breast
4 ounce Shiitake Mushroom
0.25 ounce Fresh Basil
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
2 teaspoon Olive Oil

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!

Nutrition Facts : Calories 331 calories, Protein 17.0 g, Fat 18.3 g, Carbohydrate 23.5 g, Fiber 4.1 g, Sugar 4.4 g, Sodium 806.7 mg, SaturatedFat 3.6 g, TransFat 0 g, Cholesterol 40.6 mg, UnsaturatedFat 11.7 g

CHICKEN EN PAPILLOTE WITH VEGETABLES



Chicken En Papillote With Vegetables image

Make and share this Chicken En Papillote With Vegetables recipe from Food.com.

Provided by cookiecutter _

Categories     Poultry

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast half
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
10 ounces fresh asparagus, trimmed and cut into 2-inch pieces
6 ounces pea pods, trimmed
1 cup canned artichoke heart, drained and quartered
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
parchment paper
1/2 cup sliced green onion

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.

Nutrition Facts : Calories 252.9, Fat 8.6, SaturatedFat 1.4, Cholesterol 65.8, Sodium 340.1, Carbohydrate 14.3, Fiber 6, Sugar 5, Protein 31.1

CHICKEN EN PAPILLOTE



Chicken en Papillote image

Provided by Jean Georges Vongerichten

Categories     Chicken     Garlic     Ginger     Mushroom     Bake     Low Fat     Dinner     Mango     Watercress     Soy Sauce     Self     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

8 sheets aluminum foil, each 18 inches long
4 tsp grapeseed oil
2 cups watercress leaves
4 boneless chicken breast halves (1 lb)
Freshly ground black pepper
1 cup diced mango (about 2 mangoes)
8 shiitake mushroom caps
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup red wine vinegar
1 tbsp grated ginger
2 cloves garlic, peeled and minced

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.

CHICKEN BREASTS EN PAPILLOTE



Chicken Breasts en Papillote image

Provided by Pierre Franey

Categories     dinner, project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 large shiitake mushrooms
4 carrots, peeled
2 medium-size zucchini
4 tablespoons butter
4 skinless boneless chicken breasts, about 4-5 ounces each, slightly flattened with a meat pounder
8 teaspoons Dijon mustard
4 teaspoons finely chopped shallots
4 teaspoons fresh thyme or 2 teaspoons dried
4 tablespoons white wine
4 tablespoons finely chopped parsley
Salt and freshly ground white pepper to taste

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.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 14 grams, Sodium 1353 milligrams, Sugar 7 grams, TransFat 1 gram

CHICKEN AND VEGETABLES IN PARCHMENT



Chicken and Vegetables in Parchment image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

1 pound baby bok choy, trimmed and leaves separated
12 ounces cherry tomatoes, halved
1 small shallot, thinly sliced
1 bunch thyme
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 boneless, skinless chicken-breast halves (about 6 ounces each), pounded 1/2 inch thick
1/4 cup dry white wine, such as Sauvignon Blanc

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.

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