Chicken Breasts En Papillote Recipes

SHEET-PAN ROASTED SALMON & VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a 15x10-inch baking pan; cover with foil. Roast 30 minutes.
• Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
• Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
• Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.

CHICKEN BREASTS EN PAPILLOTE

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.

MEDITERRANEAN CHICKEN EN PAPILLOTE

Steps:

• Preheat oven to 400°F.
• Prepare ingredients and line them up on the counter.
• Take four parchment paper squares and place two squares on each of two baking sheets.
• Starting with chicken, divide cubes among parchment sheets.
• Next, divide tomatoes among the squares, followed by chopped sun-dried tomatoes, pepper strips, sliced onion, chopped garlic, olives and crumbled feta.
• Season each mound with salt and pepper, then dribble a little white wine and olive oil over each mound. Sprinkle in herbs; top each with a lemon slice.
• To wrap packages: Pick up one corner of the parchment paper and fold over to meet opposing corner, line up the edges taking care to keep all ingredients inside the paper. Starting at one end, fold over the edges and crimp to make a fairly tight seal all the way around. Place package on baking sheet. Repeat with remaining parchment squares.
• Slide baking sheets into preheated oven and bake 25 minutes.
• While the packets are baking, make a side-dish such as plain steamed rice or quinoa.
• When packets are finished, slide each onto a plate, make a tiny tear in the centre of each package so a little steam can escape (be careful of the hot steam) and serve right away.
• Note: Recipe makes four servings, but ingredient amounts can easily be scaled up or down to make more or fewer servings.

MEDITERRANEAN CHICKEN EN PAPILLOTE

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.

CHICKEN BREASTS AND TARRAGON EN PAPILLOTE (FRANCE)

Steps:

• Cut each tomato into 4 thick slices, then salt both sices & lay them out in a single layer to drain on paper towels.
• Preheat oven to 450 degrees F.
• Cut one of the chicken breasts into 6 pieces & lay them in the center of a 12-inch square of heavy aluminum foil.
• Season the chicken with salt, pepper & cayenne, to taste, then top the chicken with 2 slices of tomato & 1/4 of the tarragon leaves.
• Drizzle 1 tablespoon of oil over the tomatoes as well as a squeeze of fresh lemon juice.
• Season the tomatoes with additional salt & pepper, to taste.
• Bring 2 opposite edges of the foil together over the top & fold them down over the chicken, then fold the sides up & over the chicken to create a packet.
• Repeat with the remaining chicken breasts, then put the 4 packets on a baking sheet & bake for 15 minutes.
• When chicken is done, open the packets & drain the liquid into a small bowl.
• Add the mustard to the liquid, mixing well.
• Serve the chicken in the packet on a plate, & drizzle the sauce over the top.