Asian Chicken En Papillote Recipes

Steps:

• Cut each breast filet in half. Place one half on parchment paper, just above the middle. Salt and pepper the filet. Place one half of the other ingredients on the filet. Pour 2 T of the teriyaki marinade on the stacked ingredients, then cover with the other half of the filet. Salt and pepper top filet. Fold up the sides and top of the parchment to make a packet. Repeat with remaining ingredients. Place both packets in a microwave proof dish. Cook for 8 minutes on full power. If necessary, cook for one more minute. I served this with spinach and garlic stuffed mushrooms. It was delicious!

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.

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.

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.