Chicken En Papillote With Vegetables Recipes

CHICKEN AND VEGETABLES EN PAPILLOTE

Steps:

• Heat oven to 400 degrees F. Tear off a 24" piece of parchment paper and fold in half. Cut a large oval shape as per the head notes above the recipe.
• Melt the butter in a bowl large enough to also hold the mushrooms. Brush the bottom half of the folded oval parchment paper with a little butter, leaving a 3" margin around the edges that is not buttered.
• Add the wine and lemon juice to the remaining melted butter and stir to combine. Add the sliced mushrooms to the bowl and toss. set aside.
• Lay the chicken on the buttered parchment close to the fold. Season with salt and pepper and sprinkle with 1 T parmesan cheese.
• Layer the asparagus on top of the chicken and the mushrooms on top of the asparagus, drizzling the remaining liquids over the chicken and vegetable stack. Seal the edges by making small folds beginning at the edge near the fold and continuing all around the packet, leaving some air space for the food to steam. See photos in the headnotes above the recipe. Sometimes I fold over twice to get a good seal.
• Place on a baking sheet and bake for 18 to about 25 minutes depending on the thickness of the chicken. If in doubt check the internal temperature of the chicken with a thermometer.
• Remove from the oven and cut a small "X" in the top of the parchment. Place on a plate and serve.

CHICKEN EN PAPILLOTE WITH SPRING VEGETABLES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Cut only half of the Cherry Tomato (2.5 ounce) in half. Slice Zucchini (1/2) in half lengthwise then slice across into half moons. Set aside.
• Trim Asparagus (4 ounce) by snapping the thicker bottom ends where they break naturally. Cut in half on the diagonal. Set aside.
• Remove stems from Shiitake Mushroom (4 ounce). Slice into 1/2 inch pieces. Slice French Baby Carrots (6) in half lengthwise. Slice the Lemon (1) into 1/4 inch rounds. Set aside.
• Using only half of the Fresh Basil (0.25 ounce), remove the leaves from their stems. Stack and roll the leaves and slice very thinly across. Set aside.
• Pat dry the Chicken Breast (2) with paper towels. Season each breast with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
• Place 1 chicken breast in the center of each piece of parchment paper.
• Divide the lemon, mushrooms, veggies and half of the basil between the two pieces of parchment, on top of the chicken breast.
• Add White Cooking Wine (1/4 cup) and 2 teaspoon of Olive Oil (2 teaspoon). Bring the edges of the parchment paper to the center and fold together tightly. Place packets on a sheet pan.
• Bake in the oven for 20 to 25 minutes, rotating the pan halfway through cooking.
• Carefully transfer chicken and vegetable mix from parchment to plates and garnish with reamining basil.
• Enjoy!

CHICKEN EN PAPILLOTE WITH VEGETABLES

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.

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.