Chicken In Parchment Recipes

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GINGER-SCALLION CHICKEN PARCHMENT PACK



Ginger-Scallion Chicken Parchment Pack image

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

8 chicken tenders, about 1 pound
Kosher salt
5 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons rice vinegar
2 teaspoon sambal or chili-garlic sauce
4 scallions, thinly sliced, greens and whites kept separately
2 teaspoons finely grated ginger
8 ounces snow peas, trimmed
4 ounces shiitake mushrooms, caps sliced and stems discarded (about 12)
3 cups frozen brown rice
1/2 cup roughly chopped cilantro
2 teaspoons toasted sesame seeds

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



Adobo Chicken in Parchment image

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

8 dried guajillo chiles, wiped clean
8 dried chiles de árbol, wiped clean, stemmed, leaving seeds
1 tablespoon plus 3/4 teaspoon fine sea salt, divided
10 garlic cloves
2 teaspoons cumin seeds
2 teaspoons dried oregano (preferably Mexican)
1 teaspoon anise seeds
8 whole cloves
1 (2-inch) piece cinnamon stick (preferably Mexican/Ceylon canela)
1 cup water
1/4 cup cider vinegar
6 whole chicken legs
Special Equipment
Kitchen string

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



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.

CHICKEN BAKED IN PARCHMENT



Chicken Baked in Parchment image

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

parchment paper
4 boneless skinless chicken breast halves
1 cup carrot, cut in matchstick size strips
1 cup zucchini, matchstrick size strips
1/2 cup snow peas
1/2 cup thinly sliced red bell pepper
1/2 cup reduced-sodium chicken broth, divided
2 tablespoons all-purpose flour
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

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



Chicken Breasts in Parchment image

"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

4 boneless, skinless chicken breasts
3 tbsp butter, melted
2 tomatoes, large, sliced
4 green onions, sliced
1 cup mushrooms, chopped
1 tsp tarragon, dried
1 tsp basil, dried
1 tbsp parsley, fresh, chopped
¼ cup white wine
4 sheets parchment paper, rectangles

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



Chicken Breasts in Parchment Paper image

Learn how to cook boneless, skinless chicken breasts in parchment paper for moist results; they're great in sandwiches, salads, casseroles, and soups.

Provided by Linda Larsen

Categories     Entree     Dinner     Lunch

Time 25m

Yield 1

Number Of Ingredients 5

1 chicken breast
Salt (to taste)
Freshly ground black pepper (to taste)
Optional: other herbs and spices of choice
2 slices lemon (or orange or lime)

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



Mediterranean Chicken en Papillote image

Provided by Martha Stewart

Number Of Ingredients 12

1 tablespoon whole grain Dijon mustard
2 tablespoons red-wine vinegar
Pinch of sugar
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves
20 to 24 thin asparagus spears, trimmed
12 cherry tomatoes, halved
20 Kalamata olives, pitted
3 artichoke hearts, steamed and quartered
8 basil leaves, torn
1/2 cup crumbled feta cheese

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



Spicy Steamed Chicken in Parchment image

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

2 dried ancho chile peppers
2 dried chipotle chile peppers
1 (8 ounce) can tomato sauce
3 cloves garlic, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
sea salt and freshly ground black pepper to taste
4 chicken breasts with bones
4 chicken thighs with bones
4 sheets parchment paper
1 (12 fluid ounce) can or bottle beer, or as needed
12 ounces water, or as needed
2 cups cooked rice
2 tablespoons fresh cilantro leaves, or to taste

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



Fajita Parchment-Baked Chicken Recipe by Tasty image

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

parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
1 chicken breast
½ red pepper, sliced
½ yellow pepper
¼ red onion, sliced
3 tablespoons salsa
1 teaspoon taco seasoning
1 tablespoon mexican cheese blend
1 tablespoon olive oil
salt, to taste
pepper, to taste

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



Baked Chili Chicken in Parchment image

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

parchment paper
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper, or to taste
½ teaspoon ground black pepper
4 boneless, skinless chicken breasts

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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