Chicken And Vegetables In Parchment Recipes

CHICKEN AND VEGETABLES SHEET PAN DINNER

Steps:

• In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
• In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
• Remove 1 tablespoon of marinade and set aside.
• Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
• Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
• Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
• Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
• Bake for 25 minutes.
• Add cherry tomatoes to the pan.
• Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
• Remove from oven, let stand for 5 minutes and serve!

CHICKEN BREASTS IN PARCHMENT PAPER

Steps:

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

CHICKEN AND VEGETABLES EN PAPILLOTE

Steps:

• Heat oven to 400 degrees F. Tear off a 24" piece of parchment paper and fold in half. Cut a large oval shape as per the head notes above the recipe.
• Melt the butter in a bowl large enough to also hold the mushrooms. Brush the bottom half of the folded oval parchment paper with a little butter, leaving a 3" margin around the edges that is not buttered.
• Add the wine and lemon juice to the remaining melted butter and stir to combine. Add the sliced mushrooms to the bowl and toss. set aside.
• Lay the chicken on the buttered parchment close to the fold. Season with salt and pepper and sprinkle with 1 T parmesan cheese.
• Layer the asparagus on top of the chicken and the mushrooms on top of the asparagus, drizzling the remaining liquids over the chicken and vegetable stack. Seal the edges by making small folds beginning at the edge near the fold and continuing all around the packet, leaving some air space for the food to steam. See photos in the headnotes above the recipe. Sometimes I fold over twice to get a good seal.
• Place on a baking sheet and bake for 18 to about 25 minutes depending on the thickness of the chicken. If in doubt check the internal temperature of the chicken with a thermometer.
• Remove from the oven and cut a small "X" in the top of the parchment. Place on a plate and serve.

CHICKEN AND VEGETABLES IN PARCHMENT

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss together bok choy leaves, tomatoes, shallot, 1 teaspoon thyme leaves, and oil in a large bowl. Season with salt and pepper.
• Season chicken with salt and pepper. Dividing evenly, place bok choy mixture on one side of crease on each piece of parchment, then top with chicken and 2 thyme sprigs. Drizzle each with 1 tablespoon wine. Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.
• Bake on 2 rimmed baking sheets until chicken is cooked through, 22 minutes. Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears.

CHICKEN BAKED IN PARCHMENT

Steps:

• Preheat oven to 375°.
• Cut parchment paper into four 10-inch squares.
• place 1 chicken breast in center of each piece of parchment; arrange carrots, zucchini, peas and bell pepper around chicken.
• Combine 1/2 C.
• chicken broth and flour in a small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper.
• Bring to a boil over high heat, stirring constantly until thickened.
• Reduce heat to low, simmer 1 minute.
• Spoon broth mixture evenly over chicken and vegetables.
• Fold each parchment square in half diagonally, enclosing chicken and vegetables to form a triangle.
• Fold edges over twice to seal.
• Place parchment packets into 15x10-inch jelly roll pan.
• Bake 25-30 minutes or until parchment is browned and puffed.