Chicken En Papillote
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Trivia: En papillote (French word for ‘in parchment’), al cartoccio in Italian, means cooking food placed in a folded pouch or parcel, then baking the food. Don’t be intimidated by the French-ness of everything, because Chef John will show you the quickest and breeziest way to cook this dish. Profiter de ce délicieux plat (that’s ‘Enjoy this delicious dish.’ in French, by the way)!
- soy sauce
- ginger, grated
- garlic, chopped
- pinch salt
- freshly ground black pepper
- Magnolia Chicken Breast Fillet
- lemon zest strips
- parchment paper, heart-shaped
- red bell peppers
Marinate breast fillet in a mix of soy sauce, grated ginger, chopped garlic, pinch of salt, and freshly ground black pepper. Leave it for 30 minutes.
In another bowl, mix butter and lemon zest (lemon skin strips). Set aside.
Prepare the heart-shaped parchment paper. Place the marinated chicken on top of the paper and slather the butter-lemon zest mix on one side of the chicken breast fillet.
Top it off with strips of red bell peppers and sliced onion leeks (or fresh asparagus).
Seal the ends of the parchment paper to cover the chicken. Wrap it and bake at a 375-degree F oven for three to five minutes.
- After, slightly open the paper on top and top off the chicken with a slice of lemon and fresh parsley.
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