There is something about cooking meat or fish en papillote that feels like you are opening up your own little present on a plate. Steamed chicken that stays tender and juicy surrounded by spring vegetables. An easy to clean up, healthy meal that only involves building a little packet and baking. Anyone can handle that!
Adding a little beer give it just a hint of flavor and keeps things nice and juicy. Change it up by adding different veggies, trying this with salmon or fish, and using different seasonings.
Chicken en Papillote
Prep Time: 10 Minutes
Cook Time: 30-40 Minutes
6023192Ingredients (Serves 2)
- 2 chicken breasts
- 1 whole lemon, thinly sliced
- 1 zucchini, sliced
- 1 cup baby carrots
- 1 cup cherry tomatoes
- 8-10 asparagus spears, cut into smaller pieces
- 1 cup mushrooms, sliced
- 1 tbsp olive oil
- 1/4 cup lbeer, such as a Saisson or Pale Ale
- Salt/Pepper
- Parchment paper
Instructions
Heat oven to 425
On a 14 inch sheet of parchment paper, place chicken and season with salt/pepper.
Add lemon slices, carrots, tomatoes, asparagus, mushrooms. Top with olive oil and beer.
Wrap each package up, bring the sides in and fold over. Just make sure you leave some room for the steam to escape.
Bake for 30-40 minutes, depending on the thickness of the chicken.
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