Best Chicken Breasts En Papillote Recipes

MEDITERRANEAN CHICKEN EN PAPILLOTE

Mediterranean Chicken en Papillote image

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1 tablespoon whole grain Dijon mustard
2 tablespoons red-wine vinegar
Pinch of sugar
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves
20 to 24 thin asparagus spears, trimmed
12 cherry tomatoes, halved
20 Kalamata olives, pitted
3 artichoke hearts, steamed and quartered
8 basil leaves, torn
1/2 cup crumbled feta cheese

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 BREASTS IN PARCHMENT PAPER

Chicken Breasts in Parchment Paper image

Learn how to cook boneless, skinless chicken breasts in parchment paper for moist results; they're great in sandwiches, salads, casseroles, and soups.

Provided by Linda Larsen

Categories Entree Dinner Lunch

Time 25m

Yield 1

Number Of Ingredients 5

Ingredients

1 chicken breast
Salt (to taste)
Freshly ground black pepper (to taste)
Optional: other herbs and spices of choice
2 slices lemon (or orange or lime)

Steps:

Pair with your favorite sides or slice and use in sandwiches or soups. Enjoy.

Nutrition Facts : Calories 204 kcal, Carbohydrate 2 g, Cholesterol 102 mg, Fiber 1 g, Protein 37 g, SaturatedFat 1 g, Sodium 671 mg, Sugar 0 g, Fat 4 g, ServingSize 1 chicken breast (1 serving), UnsaturatedFat 0 g

CHICKEN EN PAPILLOTE WITH VEGETABLES

Chicken En Papillote With Vegetables image

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

Ingredients

1 lb boneless skinless chicken breast half
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
10 ounces fresh asparagus, trimmed and cut into 2-inch pieces
6 ounces pea pods, trimmed
1 cup canned artichoke heart, drained and quartered
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
parchment paper
1/2 cup sliced green onion

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 EN PAPILLOTE

Chicken en Papillote image

Provided by Jean Georges Vongerichten

Categories Chicken Garlic Ginger Mushroom Bake Low Fat Dinner Mango Watercress Soy Sauce Self Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

8 sheets aluminum foil, each 18 inches long
4 tsp grapeseed oil
2 cups watercress leaves
4 boneless chicken breast halves (1 lb)
Freshly ground black pepper
1 cup diced mango (about 2 mangoes)
8 shiitake mushroom caps
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup red wine vinegar
1 tbsp grated ginger
2 cloves garlic, peeled and minced

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.