Chicken En Papillote

Chicken en Papillote Fae's Twist & Tango

I wanted to make dinner with the two pieces of chicken breast in the refrigerator.  I was running late and had little time. I thought of making en papillote with ingredients I already had.  This is a fun dish to make, especially when you have company. It does not take much time and is less  messy than any dish you can imagine.

In most cases, en papillote style is used to cook fish. Accompanying ingredients may be any combination to bring out a special cuisine flavor, i.e use of olives, artichokes, feta for a Mediterranean flavor; pesto, marinara sauces,  prosciutto, basil to create Italian flavor; vegetables with various aromatic spices for vegan Indian flavor; or if I had added dashi and soy-sauce to this recipe, it would have become a Japanese flavor. Be creative and treat your family and guests to a surprise when the packet is opened!

Chicken <em>En Papillot

  • Servings: 2
  • Time: 1 Hr
  • Difficulty: Easy
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Recipe by: Fae’s Twist & Tango (fae-magazine.com)

Chicken en Papillote Fae's Twist & Tango

INGREDIENTS

•   1 medium-large sized red potato, cut into 6 pieces
•   1  Tbsp  whole grain Dijon mustard
•   2  Tbsp  rice vinegar
•   ¼  tsp  sugar
•   salt  &  ground black pepper to taste
•   3  Tbsp  extra-virgin olive oil

•   2  boneless, skinless chicken breast halves, trimmed and 4 half-way cuts made on inner-side

•   2~4  cherry tomatoes, halved
•   1  large shiitake mushroom, sliced
•   12 cm/5″ leek – 2 angled 2 cm thick slices and julienne the rest
•   12 cm/5″ carrots julienned
•   4  extra thin slivers of Serrano pepper (optional)

DIRECTIONS

◊   In a small saucepan, boil potatoes until cooked.

◊   Meanwhile, cut 2 pieces of parchment paper into 38cm-square/15″-square sheets. Then fold into 8 or 16 and trim the corners into a circle sheet. Open each sheet and place on a work surface. Put ¼ each of julienned leek and carrots, spread in an area the size of chicken breasts, on the bottom half of the parchment fold, evenly centered.

◊   Preheat oven to 175°C/350°F

◊   In a small bowl, whisk mustard, vinegar, sugar, pinch of salt, pinch of pepper, and olive oil together, until completely combined.

◊   Sprinkle chicken on both sides with salt and pepper and place each on the julienned leek and carrots, cut side down.

◊   Top chicken breasts with sliced leeks, tomatoes, mushrooms, remaining leek and carrots. Add boiled, cut potato and drizzle them with ½ of prepared mustard/vinaigrette sauce.

◊   Fold the top half of parchment paper over contents. Next, starting with the top right corner, form a half-moon packet, making small but tight pleats all the way around to seal completely.

◊   Transfer the packets to baking sheet (preferably rimmed) and bake for 25~30 minutes. To serve, place packets directly on each plate and use kitchen scissor tip to open packets at the table.

~    Bon Appétit!    ~

So, what’s cooking in your kitchen?

Check out Fae’s → Recipe Index

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35 thoughts on “Chicken En Papillote

  1. What a surprise, Fae :) Indeed this way chicken breast will have a flavourful and moist taste. Great job. It’s often my way of cooking too, using what’s in the fridge or freezer first as I’ve got time to dedicate weekends only actually.

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  2. I make fish en papillote all the time, but it has been aaages since I have made chicken this way. I have to make this again soon – and I will certainly try your twist! Thank you for the inspiration!!

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  3. I’ve cooked “en papillote” before but never chicken. The method works so well with seafood I don’t see why it wouldn’t do as well with chicken. You’re right, too, about the surprise. Not many would think that chicken is hidden in that parchment. It’s always fun to surprise your dinner guests. :)

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    • :D ))) Yes! The first time I saw food served in paper packet was mini packets of minced chicken, ginger, scallions and so on, in a Chinese restaurant (deep fried).
      I think, I’m going to figure out more varieties of using parchment to crate other surprises! :D

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    • I had seen small/mini packets of minced chicken, ginger, scallions and so on in Chinese restaurants (deep fried), until I saw a whole chicken breast with vegetables being made in big packets on TV. I make them with all different ingredients/flavor each time.

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