Best Chicken En Papillote With Garden Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 BREASTS EN PAPILLOTE



Chicken Breasts en Papillote image

Provided by Pierre Franey

Categories     dinner, project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 large shiitake mushrooms
4 carrots, peeled
2 medium-size zucchini
4 tablespoons butter
4 skinless boneless chicken breasts, about 4-5 ounces each, slightly flattened with a meat pounder
8 teaspoons Dijon mustard
4 teaspoons finely chopped shallots
4 teaspoons fresh thyme or 2 teaspoons dried
4 tablespoons white wine
4 tablespoons finely chopped parsley
Salt and freshly ground white pepper to taste

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.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 14 grams, Sodium 1353 milligrams, Sugar 7 grams, TransFat 1 gram

Related Topics