Best Chicken En Papilotte Many Ways Recipes

Chicken en Papilotte Many Ways image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 skinless, boneless chicken breast halves, tenderloins removed
3 tablespoons green or black olive paste
1 tablespoon vegetable oil
3 (12 ounces) new potatoes, washed
2 ripe tomatoes
Salt and freshly ground black pepper
4 small tomatoes, washed and cored and sliced

Steps:

Preheat the oven to 450 degrees. Rub the olive paste on both sides of each chicken breast half.
Cut the potatoes into 1/16th-inch slices and thinly slice the tomatoes. Set 4 12-inch squares of foil on the counter. Lightly oil the center of each piece of foil and spread some potato slices in the middle; season them with salt and pepper. Cover the potatoes with a chicken breast half, then cover with more potato slices, salt and pepper and the tomato slices. Wrap the chicken airtight, in a deli sandwich wrap, and set the packages on a baking sheet. Bake for 30 minutes.
When the chicken is done unwrap the packages carefully (be careful the steam which will escape when you open the packages does not burn your hands.) Transfer the chicken, potatoes, tomatoes and the natural juices to deep plates.
Variations: Instead of the potatoes spread 1/2 cup drained canned white beans, a couple of slivers of fresh garlic, a leaf or two of fresh sage and a teaspoon of extra virgin olive oil underneath the chicken. Top the chicken with the tomatoes. Or spread each chicken breast half with 1 teaspoon each of oriental sesame oil, soy sauce and rice vinegar. Top each chicken breast half with 1/2 cup sliced jicama; 1 cup raw fresh spinach and 1 sliced scallion. Open and garnish with sesame seeds. Or, instead of the green olive paste and tomatoes, season each chicken breast half with barbecue sauce or ketchup and top with 1/2 cup of frozen corn kernels; leave the potatoes in (especially good for kids)

Chicken En Papillote With Vegetables image

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

Mediterranean Chicken En Papillote image

Provided by Joan in N.S.

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken breasts, cut into cubes
16 small grape tomatoes or 16 small cherry tomatoes
1/4 cup sun-dried tomato, roughly chopped
1 yellow peppers or 1 orange bell pepper, cut into strips
1/2 small red onion, thinly sliced
2 -4 garlic cloves, crushed and finely chopped
16 kalamata olives, whole
1/2 cup feta cheese, crumbled
salt
fresh ground black pepper
1/2 cup dry white wine
2 tablespoons olive oil
1/4 cup flat leaf parsley, chopped
1/4 cup fresh basil, torn
4 slices fresh lemon (thin slices)
four large squares parchment paper

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.