Antoine Bouterins French Chicken In Parchment With Thyme Recipes

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Steps:

• Preheat oven to 400°F (200°C).
• Fold the parchment paper in half, then open up.
• Slice the zucchini into rounds and lay them on one half of the parchment paper.
• Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.
• Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
• Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
• Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
• Enjoy!

Steps:

• Preheat oven to 400 degrees, or grill to medium-high.
• Cut 6 pieces of heavy-duty aluminum foil (or parchment) into rectangles approximately 18 x 20 inches.
• Rinse the chicken and pat dry with paper towels. Using a cleaver or heavy knife, slightly flatten each breast half.
• Combine the leeks and celery. Put about 1/4 cup of the vegetables toward the bottom edge of each piece of foil.
• Lay a chicken breast on top, and put 4 to 5 spinach leaves on top of the chicken.
• Combine the tomatoes, lemon zest, garlic, scallions, thyme, and salt and pepper to taste. Divide this mixture evenly among the packets, spooning it on top of the chicken. Sprinkle 1 tablespoon of the wine over each one.
• Fold the top half of each sheet of foil over the chicken so that the edges meet like a book. Fold the bottom edges up to make a 1-inch fold. Fold the 1-inch closure in half, making a 1/2-inch fold, and fold over once more with a 1/2-inch fold. Fold the sides in the same way. You should have formed a packet, closed tightly around the ingredients.
• Place on a large baking sheet and bake for 20 to 25 minutes, or until the foil packages swell up. Or cook about 14 to 16 minutes in a covered grill.
• Serve in the packages. letting your guests slit open the foil at the table, and enjoy the fragrant aroma that steams out.
• Good with a side salad, and a crusty loaf of bread for mopping the juices.

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss together bok choy leaves, tomatoes, shallot, 1 teaspoon thyme leaves, and oil in a large bowl. Season with salt and pepper.
• Season chicken with salt and pepper. Dividing evenly, place bok choy mixture on one side of crease on each piece of parchment, then top with chicken and 2 thyme sprigs. Drizzle each with 1 tablespoon wine. Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.
• Bake on 2 rimmed baking sheets until chicken is cooked through, 22 minutes. Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears.