Chicken Breast en Papillote With Vegetables

  • Difficulty: Medium
  • 40 minutes
  • 4 servings
Chicken Breast en Papillote With Vegetables

Hold together all the aromas of the foods you’re preparing by cooking them “en papillote”. Here, for example, each package holds its own scrumptious combination of tastes and flavors. Asparagus, potato and other vegetables are enhanced with BBQ sauce, olive oil, pesto, taco seasoning, and cheese. And they are all meant to highlight the chicken breast.

Ingredients

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)

Steps

For the first en papillote:
  1. Lay a parchment paper on the work surface. Add the asparagus stalks next to each other.
  2. 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.
  3. Carefully wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the second en papillote:
  1. 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.
  2. 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.
  3. Carefully wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the third en papillote:
  1. Lay yet another parchment paper on the work surface. Add the zucchini slices so that they overlap each other.
  2. Lay the 3rd chicken breast half on top of them. Add the crushed garlic, drizzle with melted butter and sprinkle with grated parmesan.
  3. 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:
  1. 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.
  2. Lay the last chicken breast half on top of them. Sprinkle with grated Cheddar and with taco seasoning.
  3. 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:
  1. Place the four packages on a baking tray. Bake for 20 minutes at 400⁰F/200⁰C.
  2. Unwrap them and serve them warm, garnished with fresh chopped dill.

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