Balsalmic Chicken With Vegetables En Papillote

Balsalmic Chicken With Vegetables En Papillote

Trying to figure out what to do with the remaining boneless, skinless chicken breasts I didn’t use for the Thai Green Curry the other night, I decided to cook a fresh, clean and very simple dish with lots of flavor and nutrition.

En papillote is a french term which, translated literally, means in parchment. It’s a style of cooking where ingredients are all cooked together in a folded pouch or envelope of parchment paper, which puffs up while cooking! In this method of cooking sometimes aluminum foil is used, but foil is best saved for the BBQ. Tonight I cooked everything in parchment paper and baked it in the oven.

Ingredients

2 skinless, boneless chicken breasts (3/4 -1lb)

2 Tablespoons balsamic vinegar (I used good 10 year aged)

Kosher Salt

Fresh ground pepper

2 Tablespoons dry white wine

1 Garlic clove, minced

1 Tablespoon fresh chopped basil (1 1/2 dried)

1 Teaspoon fresh chopped thyme

1/2 Teaspoon fresh chopped oregano (1 dried)

1 Teaspoon fresh chopped Italian parsley

1 Shallot, sliced thinly

2 Tablespoons extra virgin olive oil

1 Carrot, medium, peeled and julienned into two-inch pieces

1 Leek, small, cut into machstick pieces, both green and white sections

1 Celery stalk, chopped finely

1/2 Bell pepper, red, seeded and julienned into two-inch pieces

Preparation

Place the chicken breasts into a glass baking dish and drizzle the balsalmic vinegar over them, turning them over to coat all sides. Add salt and pepper and marinate in the refridgerator for 15 minutes

In a mini-food process or a jar with a tight-fitting lid, mix well into a marinade the wine, garilic, basil, thyme, oregano, shallots and olive oil.

In a medium mixing boow, combine the carrots, leek, celeary and bellpeppers and then pour in the herb marinade. Toss the vegetables coating all the vegetables and let them site in the marinade for 10-15 minutes.

Preheat the oven to 400 degrees.

Cut two 15-inch square pieces of parchment paper, fold to crease the paper and mark the center, then place unfolded on the counter or other work area.

Spoon a single layer of the vegetables onto the center of each parchment paper, enough to create a bed for a chicken breast. Place a chicken breast on top of the vegetables and then with a spoon to hold the vegetables from leaving the bowl, drizzle each of the breasts with some of the oil and herb mixture before spooning the remaining vegetables on top. Then close the parchment paper by making an envelope taking two opposite corners of the paper and folding them together and tucking them under. Be sure to envelope well, though leaving room so the paper can expand, yet do note leave gaps where the food could escape.

Very lightly season a cooking sheet with cooking spray and place the envelopes on the sheet and cook for 30 minutes, or until the chicken is done and the parchment has puffed up.

Serve table side by opening the packages, letting the aromas fill the air. You may eat right out of the paper, or let the chicken and vegetables slide gently onto the plate.

I served mine with a few remaining Yukon gold potatoes, I baked in the oven at the same time, using some of the herbs and oil to coat them before cooking.

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