GINGER-SCALLION CHICKEN PARCHMENT PACK
Season chicken tenders with this Asian-inspired marinade. When you cook them in parchment paper with snow peas and shiitake mushrooms, you seal the flavor and moisture inside without added fat and calories.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
- Trim away the tendon attached to the thicker part of the tenderloin with kitchen shears and discard. Sprinkle the chicken all over with 3/4 teaspoon salt.
- Combine the soy sauce, sesame oil, rice vinegar, sambal, scallion whites, ginger, and 1 tablespoon water in a small bowl. Place snow peas and shiitakes in a medium bowl and toss with 2 tablespoons of the soy sauce mixture.
- Mound 3/4 cup brown rice on each parchment sheet, placing it on one side of the fold, and drizzle with 1 tablespoon water. Top with the vegetables, and two chicken tenders per serving, tucking as many of the vegetables as possible under the chicken. Spoon about 2 teaspoons of the soy sauce mixture evenly over each serving of chicken. (You should have some left over for drizzling later.)
- Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, 18 minutes; chicken will be cooked through. Transfer the packets to plates and let stand 2 minutes. Avoiding the hot steam, carefully cut open the packets. Drizzle remaining soy sauce mixture over the chicken and rice. Top with scallion greens, cilantro, and sesame seeds.
Nutrition Facts : Calories 370, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 85 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 33 grams
ADOBO CHICKEN IN PARCHMENT
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing side of chicken that we rarely see.
Provided by Roberto Santibañez
Categories Chicken Steam Low Fat Cinco de Mayo Dinner Hot Pepper Healthy Gourmet Mexico Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 14
Steps:
- Slit guajillo chiles lengthwise, then stem and seed. Heat a dry cast-iron skillet (not nonstick) over medium heat until hot, then toast chiles in batches (with guajillos opened flat), turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in boiling-hot water until softened, about 15 minutes.
- Drain chiles, then purée in a blender with 1 tablespoon sea salt and remaining ingredients except chicken and remaining sea salt until adobo is very smooth, about 1 minute.
- Sprinkle chicken with remaining 3/4 teaspoon sea salt. Place 1 chicken leg in center of a sheet of parchment paper (about 20 by 15 inches) and cover with 1/3 cup adobo. Gather parchment up around chicken and tie tightly with kitchen string. Repeat with remaining chicken and adobo.
- Arrange packages in 2 steamer racks and/or pasta-pot inserts. Set steamer racks (on top of each other) over boiling water in a pasta pot (use 2 pots if you can't layer your racks) and steam, covered tightly, until chicken is very tender and starting to fall off the bone, 1 3/4 to 2 hours. (Replenish water as necessary.)
- Carefully transfer each package to a shallow bowl. Remove kitchen string and slowly slide parchment out from underneath chicken and broth. Season with salt.
CHICKEN AND VEGETABLES IN PARCHMENT
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
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.
CHICKEN BAKED IN PARCHMENT
Make and share this Chicken Baked in Parchment recipe from Food.com.
Provided by Hey Jude
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- Cut parchment paper into four 10-inch squares.
- place 1 chicken breast in center of each piece of parchment; arrange carrots, zucchini, peas and bell pepper around chicken.
- Combine 1/2 C.
- chicken broth and flour in a small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper.
- Bring to a boil over high heat, stirring constantly until thickened.
- Reduce heat to low, simmer 1 minute.
- Spoon broth mixture evenly over chicken and vegetables.
- Fold each parchment square in half diagonally, enclosing chicken and vegetables to form a triangle.
- Fold edges over twice to seal.
- Place parchment packets into 15x10-inch jelly roll pan.
- Bake 25-30 minutes or until parchment is browned and puffed.
CHICKEN BREASTS IN PARCHMENT
"En Papillote" is French for "in parchment," and is a classic and healthy cooking technique. The chicken and vegetables steam in their parchment parcel, adding loads of flavour with a minimum of fat.
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Cut parchment into a 12 in x 12 in square or cut into a big heart shape of approximately the same size.
- With a pastry brush, coat one side of parchment paper with butter. Sprinkle with green onions and ¼ cup (60 mL) of mushrooms. Place 1 chicken breast on top and sprinkle with tarragon. Top with 2 slices of tomato. Sprinkle tomato with basil and parsley and 1 Tbsp (30 mL) of white wine.
- Secure parchment paper by tightly folding the paper closed on all ends. Leave some space in the parchment for steam to circulate and cook the food, about an inch on all sides. Repeat with remaining 3 chicken breasts.
- Place parcels on baking dish and put in oven. Cook for approximately 20 minutes or until chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). The parchment parcel should puff and brown slightly.
- Remove parcels from oven. Open parcels and remove chicken and vegetables and place on individual plates. Serve with your favourite rice, salad potatoes, or pasta.
Nutrition Facts :
CHICKEN BREASTS IN PARCHMENT PAPER
Steps:
- Pair with your favorite sides or slice and use in sandwiches or soups. Enjoy.
Nutrition Facts : Calories 204 kcal, Carbohydrate 2 g, Cholesterol 102 mg, Fiber 1 g, Protein 37 g, SaturatedFat 1 g, Sodium 671 mg, Sugar 0 g, Fat 4 g, ServingSize 1 chicken breast (1 serving), UnsaturatedFat 0 g
MEDITERRANEAN CHICKEN EN PAPILLOTE
Provided by Martha Stewart
Number Of Ingredients 12
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.
SPICY STEAMED CHICKEN IN PARCHMENT
In this recipe, chicken is marinated overnight in a tangy, spicy Mexican sauce, wrapped in parchment paper, steamed until moist and tender, and served with rice. This unique way of cooking chicken ensures the most tender meat you have ever eaten. Try it with pork or beef too! Tone it down by including fewer or no chipotles.
Provided by TAWMTHEBOMB
Categories World Cuisine Recipes Latin American Mexican
Time 9h25m
Yield 8
Number Of Ingredients 14
Steps:
- Reconstitute dried ancho chile peppers by placing in a bowl, covering with boiling water, and letting sit for 10 minutes. Do the same with the chipotle chile peppers, but give them 15 minutes to sit.
- Remove ancho chile peppers from the water, remove seeds and veins, and cut into small strips. Remove chipotle chile peppers from the water and remove stems, leaving peppers whole.
- Combine ancho chiles, chipotle chiles, tomato sauce, and garlic in a blender and process until fairly smooth. While mixing, add cumin, coriander, salt, and pepper to the marinade and blend.
- Place chicken breasts and thighs in a large bowl and cover with marinade. Cover and refrigerate, 8 hours to overnight.
- Divide chicken and sauce evenly onto 4 sheets of parchment paper and tie closed with string.
- Pour equal amounts of beer and water into a saucepan and bring to a boil. Add a bamboo steamer and place parchment packets inside. Steam until chicken is no longer pink at the bone and juices run clear, about 35 minutes.
- Serve chicken with hot cooked rice and garnish with cilantro.
Nutrition Facts : Calories 484.6 calories, Carbohydrate 17.1 g, Cholesterol 162.1 mg, Fat 18.3 g, Fiber 1.7 g, Protein 56.8 g, SaturatedFat 5 g, Sodium 332 mg, Sugar 1.2 g
FAJITA PARCHMENT-BAKED CHICKEN RECIPE BY TASTY
Here's what you need: parchment paper, chicken breast, red pepper, yellow pepper, red onion, salsa, taco seasoning, mexican cheese blend, olive oil, salt, pepper
Provided by Alix Traeger
Categories Dinner
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Fold the parchment paper in half, then open up.
- Thinly slice the peppers and onion and lay them on one half of the parchment paper.
- Drizzle on oil and sprinkle on salt & pepper.
- Lay the chicken on the peppers. Season with taco seasoning, salt and pepper, and spoon on salsa. Top with cheese.
- Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
- Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 51 grams, Sugar 11 grams
BAKED CHILI CHICKEN IN PARCHMENT
This parchment paper-baked chicken (poulet en papillote) is great hot or cold, on salads, over rice, or on its own. You can make this as spicy as you like. Tastes amazing, really juicy, quick, and it's healthy!!!
Provided by aenebe
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Prepare four 12-inch square pieces of parchment paper.
- Mix together chili powder, paprika, oregano, cayenne pepper, and black pepper in a large bowl. Add chicken and toss until evenly and generously coated with spice mixture. Transfer each chicken breast to the center of a parchment square.
- Wrap each chicken breast in the parchment paper like a burrito; transfer to a baking pan.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let cool for 5 minutes. Unwrap chicken carefully, as the juices inside the pouch are very hot and can burn.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.7 g, Cholesterol 64.6 mg, Fat 3.7 g, Fiber 2.3 g, Protein 24.4 g, SaturatedFat 0.9 g, Sodium 97.2 mg, Sugar 0.5 g
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