Chicken and Vegetables in Parchment

Chicken and Vegetables in Parchment

 

 

Dinner at home feels like an extra special occasion when you serve up parcels of parchment wrapped chicken with vegetables and herbs.  This recipe is a nice introduction to a cooling technique that won’t be intimidating at all once you try it and soon enough, you’ll start using the parchment technique for fish, too.  it’s a win-win: The method intensifies flavors with very little added fat.

SERVES: 2

1/4 pound baby bok choy, trimmed, leave separated

6 ounces cherry tomatoes, halved’

1 small shallot, thinly sliced

1/2 bunch fresh thyme

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

2 boneless, skinless chicken breast halves (about 6 ounces each). pounded 1/2 inch thick

2 tablespoons dry white wine, such as Sauvignon Blanc

 

  1. Preheat oven to 400 degrees F with racks in upper and lower thirds.  Cut two 12-by-17 inch pieces of parchment.  Fold each in half crosswise to make a crease, then unfold and lay them flat.  Toss together Bok Choy leaves, tomatoes, shallot, 1/2 teaspoon thyme leaves and oil in a large bowl,  Season with salt and pepper.
  2. Season chicken with salt and pepper.  Divide bok choy mixture evenly and place half on one side on the crease on each piece of parchment, then top with chicken and 2 thyme sprigs.  Drizzle each with 1 tablespoon wine.  Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.
  3. Bake on a rimmed baking sheet until packets are puffed, about 22 minutes (chicken should be cooked through).  Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears so as to avoid getting burned by steam.
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