Chicken En Papillote with Vegetables
Equipment required:
2 Baking sheets
Parchment Paper
Side towels
Measuring spoons
Cutting boards
Knifes
Colander
Scissors
1 Medium mixing bowl
1 Large mixing bowl
Can opener
Paper towels
Plates to serve packages on
Cutlery
Napkins
Cleaning Solution
Prep: 35 Minutes
Bake: 20 Minutes Oven: 400°F
Makes: 4 Servings
Ingredients
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
• 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice (1 lemon should cover all this)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 10 ounces fresh asparagus, trimmed and cut into 2-inch pieces (2 cups)
• 6 ounces pea pods, trimmed (2 cups)
• 1 cup canned artichoke hearts, drained and quartered, or 1 cup frozen artichoke hearts, thawed
and quartered
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 sheets Parchment paper (what you’ll find at Market Street is probably 18”x18” & that’s ok)
• 1/2 cup sliced green onions
Directions
1. Cut chicken breasts crosswise into 1/2-inch slices. In a medium bowl combine oil, oregano,
thyme, lemon peel, lemon juice, kosher salt, and pepper. Add chicken to bowl and toss to
coat. Let stand while preparing vegetables
2. In a large bowl combine asparagus, pea pods, artichoke hearts, cherry tomatoes, and parsley.
Tear four 20x20inch pieces of parchment paper; fold each in half crosswise and crease. Open up
again. On half of one parchment sheet, arrange one-fourth of the vegetable mixture. Top with
one-fourth of the chicken pieces. Top with one-fourth of the green onions. To make packet, fold
parchment paper over chicken and vegetables. Crimp and fold edges to seal; twist corners.
Repeat to make 4 packets.
3. Place 2 packets on each of 2 baking sheets. Bake on separate racks in a 400° oven about 20
minutes. Serve immediately.
Nutrition Facts per serving: 249 cal., 8 g total fat (1 g sat. fat), 66 mg chol., 498 mg sodium, 13 g carbo., 6 g fiber,
31 g pro.