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
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 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.
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
HEALTHIER BAKED CHICKEN BREASTS
Use whichever spice combinations you prefer. The key to baking white meat without it getting dry is topping it with butter and wrapping it in parchment paper. It locks in the moisture and is tender and juicy every single time. The paper absorbs most all of the butter so you are not actually consuming it.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix garlic powder, paprika, mustard, parsley, salt, and pepper in a small bowl. Rub all sides of each chicken breast in olive oil and coat all sides with the spice rub. Place on a baking sheet. Top each breast with 1 tablespoon of butter. Cover each breast with parchment paper and tuck the paper underneath, creating a sealed pouch.
- Bake until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the oven and let rest 5 minutes.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 2.3 g, Cholesterol 224.3 mg, Fat 26.9 g, Fiber 0.8 g, Protein 71.6 g, SaturatedFat 10.6 g, Sodium 834.4 mg, Sugar 0.5 g
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- Cover potatoes in lightly salted water and bring to a boil. Reduce heat to a simmer and cook about 3 minutes or until tender-crisp; drain and set aside.
- Heat oven to 450° F. Cut parchment paper or aluminum foil into four 16-inch rounds. Fold each in half and then reopen. On half of each piece of parchment, place 1/4 of the green beans, tomatoes, scallions, chopped herbs, and blanched potatoes. Top each with 1/4 of the chicken tenders and season with salt and pepper. Sprinkle with the olive oil and vermouth, if using. Fold the top of the parchment over and seal tightly, making small, closely spaced folds along the edge.
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