Asparagus And Chicken En Papillote Recipes

ASPARAGUS AND CHICKEN EN PAPILLOTE

Asparagus And Chicken En Papillote image

Provided by sredshaw

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1/4 cup white wine
3 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon chopped fresh marjoram
OR
1 teaspoon dried marjoram flakes
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breast halves
1 pound fresh asparagus spears
1/3 pound carrots, peeled and cut into julienne strips

Steps:

Preheat oven to 400 degrees F. Melt 1 Tablespoon butter. Brush one side of a sheet of parchment or foil (12- x 15-inch size) with butter and set aside. Combine white wine, mustard, lemon juice, marjoram, and pepper. Set aside. Melt remaining butter in a skillet over medium heat. Brown both sides of chicken, 2 to 4 minutes. Remove to a cutting board and cut each piece into 5 to 6 lengthwise slices. Stir wine/mustard mixture into pan juices. Spoon half of the sauce onto center of parchment pieces. Arrange chicken, asparagus and carrots on top and spoon remaining sauce over vegetables. Close packages using drugstore-type fold or knife-folds, tucking ends under. Place on a baking sheet and bake for 12 minutes.

Nutrition Facts :

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

Ingredients

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

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