MEDITERRANEAN PUFF PASTRY CHICKEN
Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry. Delicious! I cook a lot and often look for other recipes, so I decided to try my own simple dish. It was a hit!
Provided by Rose
Categories World Cuisine Recipes European Greek
Time 4h50m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
- Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 33.6 g, Cholesterol 101.3 mg, Fat 32.6 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 9.9 g, Sodium 523.7 mg, Sugar 2.9 g
MEDITERRANEAN CHICKEN EN PAPILLOTE
This recipe was in our local newspaper recently, posted by Nadine Fownes, the Food Columnist. I made it last night for friends and it was delicious and well received. We were late getting home from a basketball game and our guests arrived before I had finished prepping the ingredients. As a result everyone gathered in the kitchen while I finished dicing and chopping. Then I had my partner read out how much went in each "package" and the assembly became entertainment. The colour mix is wonderful and the the combination of flavours outstanding. The parchment paper I had was not easily folded and secured so I ended up putting a staple in each end to keep it secure. The wine wasn't added until the last step when 2 of the 3 sides were fastened!
Provided by Joan in N.S.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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
Provided by Martha Stewart
Number Of Ingredients 12
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 EN PAPILOTTE MANY WAYS
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Rub the olive paste on both sides of each chicken breast half.
- Cut the potatoes into 1/16th-inch slices and thinly slice the tomatoes. Set 4 12-inch squares of foil on the counter. Lightly oil the center of each piece of foil and spread some potato slices in the middle; season them with salt and pepper. Cover the potatoes with a chicken breast half, then cover with more potato slices, salt and pepper and the tomato slices. Wrap the chicken airtight, in a deli sandwich wrap, and set the packages on a baking sheet. Bake for 30 minutes.
- When the chicken is done unwrap the packages carefully (be careful the steam which will escape when you open the packages does not burn your hands.) Transfer the chicken, potatoes, tomatoes and the natural juices to deep plates.
- Variations: Instead of the potatoes spread 1/2 cup drained canned white beans, a couple of slivers of fresh garlic, a leaf or two of fresh sage and a teaspoon of extra virgin olive oil underneath the chicken. Top the chicken with the tomatoes. Or spread each chicken breast half with 1 teaspoon each of oriental sesame oil, soy sauce and rice vinegar. Top each chicken breast half with 1/2 cup sliced jicama; 1 cup raw fresh spinach and 1 sliced scallion. Open and garnish with sesame seeds. Or, instead of the green olive paste and tomatoes, season each chicken breast half with barbecue sauce or ketchup and top with 1/2 cup of frozen corn kernels; leave the potatoes in (especially good for kids)
CHICKEN EN PAPILLOTE WITH VEGETABLES
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
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
CHICKEN BREASTS EN PAPILLOTE
Provided by Pierre Franey
Categories dinner, project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 14 grams, Sodium 1353 milligrams, Sugar 7 grams, TransFat 1 gram
MEDITERRANEAN CHICKEN PACKETS
Boiled new potatoes or buttered orzo are good partners for this savory chicken dish from reader Joanna Douglass of Jackson, Tennessee. If you don't have Italian seasoning, substitute dried oregano instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
- Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
- Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.
Nutrition Facts : Calories 324 g, Fat 12 g, Fiber 1 g, Protein 44 g
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