CHICKEN BREASTS AND TARRAGON EN PAPILLOTE (FRANCE)
Make and share this Chicken Breasts and Tarragon En Papillote (France) recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each tomato into 4 thick slices, then salt both sices & lay them out in a single layer to drain on paper towels.
- Preheat oven to 450 degrees F.
- Cut one of the chicken breasts into 6 pieces & lay them in the center of a 12-inch square of heavy aluminum foil.
- Season the chicken with salt, pepper & cayenne, to taste, then top the chicken with 2 slices of tomato & 1/4 of the tarragon leaves.
- Drizzle 1 tablespoon of oil over the tomatoes as well as a squeeze of fresh lemon juice.
- Season the tomatoes with additional salt & pepper, to taste.
- Bring 2 opposite edges of the foil together over the top & fold them down over the chicken, then fold the sides up & over the chicken to create a packet.
- Repeat with the remaining chicken breasts, then put the 4 packets on a baking sheet & bake for 15 minutes.
- When chicken is done, open the packets & drain the liquid into a small bowl.
- Add the mustard to the liquid, mixing well.
- Serve the chicken in the packet on a plate, & drizzle the sauce over the top.
Nutrition Facts : Calories 270.4, Fat 16.8, SaturatedFat 2.6, Cholesterol 75.5, Sodium 300.1, Carbohydrate 3.9, Fiber 1.2, Sugar 2, Protein 25.8
MEDITERRANEAN CHICKEN EN PAPILLOTE
Provided by Martha Stewart
Number Of Ingredients 12
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 EN PAPILLOTE
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
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.
CHICKEN BREASTS EN PAPILLOTE
Provided by Pierre Franey
Categories dinner, project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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
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