Chicken En Papillote Recipes

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 the oven to 500°F. To prepare foil packets, place a sheet of foil directly on top of another; make 4 of these 2-sheet sets. Smear 1 tsp grapeseed oil to the size of a chicken breast in the center of each top sheet. Place 1/2 cup watercress over oil, then place a chicken breast on top of watercress. Sprinkle with pepper. Arrange mangoes and 2 mushroom caps on top of and around each piece of chicken. Crimp the packet edges up slightly. Bring soy sauce, ketchup and vinegar to a boil, then stir in ginger and garlic. Remove the pan from heat and pour 1/4 sauce over each chicken breast. Fold foil over each chicken breast in half and tightly crimp the edges to close the packets. Heat a baking sheet in the oven 1 minute and place the 4 packets on the sheet. Bake 12 minutes, then remove from oven. Slit the top of the packets to serve (be careful; steam will come out), or let diners open their own packets.

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.

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.