UA Cooperative Extension - Nutrition Network

Chicken en Papillote

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April 22, 2016

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

  • Yields: 1

Ingredients

1 chicken breast, 3-4 ounces

Salt to taste

Freshly ground pepper to taste

1 thin slice of lemon

¼ cup fine julienne of zucchini, 3-4 inches long

¼ cup fine julienne of carrot, 3-4 inches long

2 teaspoons extra virgin olive oil

10-12 whole leaves of flat leaf parsley

Directions

Wash hands well with soap and warm water. Wash produce thoroughly and chop as directed.

Preheat oven to 375°F.

Cut parchment paper into a 14 inch x 12 inch rectangle. Fold in half lengthwise and cut into a heart shape.

Open the paper and lay it flat with the rounded edge on top. Set the chicken breast on one half of the heart, near the crease. Sprinkle with a pinch of salt and ground pepper to taste. Top with the lemon slice.

Arrange the vegetables on and around the chicken. Drizzle olive oil over the top of everything and scatter the parsley leaves on last. Season with another pinch of salt and a few grinds of fresh pepper.

Fold the parchment paper over. Starting with the rounded edge of the paper, begin folding over the edges, tightly creasing them as you go. Make sure to leave a little air space around and above the chicken.

Continue folding and pressing the edges as you go around. When you reach the pointy end of the heart, twist the paper together tightly and tuck under.

Place the packet on a rimmed cookie sheet and bake in preheated oven for about 20-30 minutes. The paper should be puffed up and starting to darken on top. The chicken is done when the thickest part is no longer pink and it reaches an internal temperature of 165ºF.

Carefully transfer packet to a plate and unfold or cut open. You can eat directly from the packet or slide the contents onto another plate.

Serve immediately. Enjoy!

Photo credits BonApetit.com

USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting The University of Arizona Disability Resource Center at 520-621-3268 or drc-info@email.arizona.edu. To request an ASL interpreter, visit http://drc.arizona.edu/about/request-interpreter. Requests should be made as early as possible to allow time to arrange the accommodation.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401.

This institution is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

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Nutrition Facts

Serving Size1
Calories240
Sodium85mg
Iron1mg
Protein26g
Cholesterol85mg
Total Fat12g
Saturated Fat2g
Folate24mcg
Calcium21mg
Percent calories from fat45
Total Carbohydrates4g
Dietary Fiber1g