Tinas Chicken Thighs En Papillote Recipes

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 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 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.

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.

TINA'S CHICKEN THIGHS EN PAPILLOTE

Steps:

• 1. Cut two 18x13 inch pieces of parchment paper
• 2. place a parchment piece on one end of a baking sheet
• 3. place 1/2 of the green beans center of the paper. Top beans with onion and garlic. Drizzel with oilive oil then salt and pepper veggies, sprinkle 1/8th teaspoon of thyme and give it a splash of vermouth. TOp the veggies with 2 thighs, dress them with a drizzle of oil, a pinch of salt and pepper and 1/8 thyme and 1/4 dried tarragon.
• 4. draw up the two long ends and fold them three times. Don't fold too close to the chicken. It need room to puff. Fold each end 3-4 times, pressing to seal.
• 5. If you want you can crimp the packets with the crimped folds done in a traditional papillote packet.
• 6. Repeat with the remaining parchment and ingredients. Place on the baking sheet next to the first one. Place on a shelf in the bottom 1/3 of the oven that is preheated to 400 degrees. Bake 35-40 minutes. Remove packet to dinner plate an carefully slit puffed up puff to release the steam and get to the delicious goodness inside.