Ingredients

Four 12-inch square pieces of parchment paper or foil
24 small snow peas
2 small zucchini, cut into 1/8-inch thick rounds or sticks 1 medium red bell pepper,
1/4 cup fresh basil leaves
8 teaspoons olive oil
4 chicken cutlets (about 4 ounces each), cut about 1/4-inch thick
Salt and freshly ground black pepper
1/4 cup dry white wine

Directions

1. Preheat oven to 400 degrees F. Fold each parchment or foil square in half and cut out a large half heart shape on the fold. Open each parchment heart and brush with 2 teaspoons olive oil.
2. In medium bowl, combine snow peas, zucchini rounds or sticks and red pepper strips. Tear basil leaves over bowl, letting pieces fall into vegetables; toss.
3. Place 1 chicken cutlet on 1 half of each heart and season with salt and pepper. Top each cutlet with one-quarter of vegetable mixture and drizzle each with 1 tablespoon white wine. Fold the empty halves of the paper over ingredients. Starting at rounded ends, seal edges by folding small pleats, working around the length of the paper to the pointed end. Fold end point under. The packet should be sealed airtight.
4. Place packets on a baking sheet and bake 15 minutes. Open packets at the table by slitting the tops, making sure to avert your face from the steam.
Cooking "en papillote" means to cook food wrapped in foil or parchment paper. Foods cooked this way steam in their own juices and are moist and flavorful. Better yet, they require very little additional fat, and no pots or pans--making clean-up a breeze.
Chicken en Papillote
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