Chicken Breasts In Parchment Paper Recipes

CHICKEN BREASTS IN PARCHMENT

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.

HEALTHIER BAKED CHICKEN BREASTS

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.

CHICKEN BAKED IN PARCHMENT

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.