Nutritional Chart
Calories: 430 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 40 g
- 22 g
- 17 g
Ingredients Needed for Chicken Breast en Papillote With Vegetables
4 asparagus stalks
20 ounces of chicken breast, halved (4 halves)
1 tablespoon barbecue sauce
4 cherry tomatoes, quartered
salt
pepper
1 potato, sliced
1 red onion, sliced
1 tablespoon pesto
2 tablespoons of olive oil
½ zucchini, sliced
2 garlic cloves, crushed
1 tablespoon melted butter
1 tablespoon parmesan, grated
0.5 green bell pepper, cut into sticks
1 tablespoon cheddar, grated
½ teaspoon taco seasoning
fresh dill, chopped (for garnishing)
How to Make Chicken Breast en Papillote With Vegetables
For the first en papillote:
- Lay a parchment paper on the work surface. Add the asparagus stalks next to each other.
- Lay a chicken breast half on top of them and coat it with barbecue sauce. Place 2 quartered cherry tomatoes on top and around the chicken meat and season with salt and pepper.
- Carefully wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the second en papillote:
- Lay another parchment paper on the work surface. Add the potato slices in two slightly overlapping rows, then add 1/2 of the red onion slices.
- Lay a chicken breast half on top of them and coat it with pesto. Drizzle with 1 teaspoon of olive oil and season with salt and pepper.
- Carefully wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the third en papillote:
- Lay yet another parchment paper on the work surface. Add the zucchini slices so that they overlap each other.
- Lay the 3rd chicken breast half on top of them. Add the crushed garlic, drizzle with melted butter and sprinkle with grated parmesan.
- Top with the remaining cherry tomatoes, season with salt and pepper, then wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the fourth en papillote:
- Lay one last parchment paper on the work surface. Add the bell pepper sticks next to each other. Add the remaining red onion slices on top of them.
- Lay the last chicken breast half on top of them. Sprinkle with grated Cheddar and with taco seasoning.
- Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, then wrap in parchment paper and seal by bending the paper’s edges.
Cooking them all:
- Place the four packages on a baking tray. Bake for 20 minutes at 400⁰F/200⁰C.
- Unwrap them and serve them warm, garnished with fresh chopped dill.