You will feel fancy preparing this chicken in paper dinner, but it couldn’t be easier!
Add a little fun flair to the way you serve dinner tonight! This chicken in paper technique originated in France as a way of helping the at-home chef get perfectly steamed meat and veggies. It may look complicated, but it’s as simple as creating a cooking pocket out of parchment paper.
Tara Bench shares how you can assemble your own chicken in paper meal as well as variations that would work with the technique.
Chicken in Paper
- 4 chicken breasts boneless skinless
- ⅓ cup flat-leaf parsley finely chopped
- 1 clove garlic minced
- Zest of 1 lemon
- ¾ teaspoon kosher salt
- ¼ teaspoon red-pepper flakes
- ⅓ cup golden raisins
- 3 tablespoon pine nuts toasted
Heat oven to 400ºF. Place each chicken breast between two sheets of plastic wrap and pound to an even ½-thickness. Prepare four 20-by-30-inch pieces of parchment: fold in half and cut into a half-heart shape. Unfold and place chicken on one side of each paper.
In a bowl combine parsley, garlic, zest, salt and red-pepper flakes. Divide mixture among chicken breasts, covering the surface of each piece. Sprinkle with raisins and nuts.
Fold parchment over chicken breasts and pleat in 1-inch increments, folding edges over tightly to seal packet. Fold the last pleat underneath the packet. Place packets on a baking sheet; bake until packets are puffed and chicken is cooked through, 15 min.
Carefully transfer packets to plates, cut the paper across the top and tear to open.