Chicken En Papillote ~ Asian Style

Ingredients

• 4 medium sized boneless, skinless chicken breasts, about 5 ounces each, trimmed and cleaned
• 2 tablespoons low salt tamari sauce, organic, or your favorite soy sauce
• 2 teaspoons roasted sesame oil, expeller pressed
• 1 teaspoon fresh ginger, peeled and minced
• ¼ cup fresh clementine juice, or fresh orange juice
• 2 teaspoon roasted sesame oil, expeller pressed
• ¼ cup scallions, cleaned and sliced thinly
• 2 medium cloves fresh garlic, peeled and chopped
• ½ cup fresh shiitake mushrooms, cleaned and sliced, about 4 medium caps
• 1 tablespoon sesame seeds
• ¼ teaspoon hot chile flakes, crumbled
• 1 teaspoon fresh ginger, peeled and minced
• 1 ½ cups sliced vegetables, leeks, bok choy and red pepper
• 1 tablespoon organic coconut oil, melted
• 1 tablespoon mirin (rice wine), or dry sherry
• 4 slices fresh clementines, about 1/4" thick

Instructions

1. Marinate the chicken one day in advance for the best flavor. Add the chicken, and the next 4 ingredients (tamari sauce through clementine juice) in a ziplock bag. Seal well, shake up and marinate in the refrigerator for 24 hours.
2. For the vegetable topping: In a large stick proof skillet, heat 2 teaspoons of sesame oil over moderate heat. Add the scallions, garlic, shiitake mushrooms and sesame seeds and sauté until golden, about 3 minutes. Remove from heat, add the chili flakes, ginger and the three vegetables*. Stir up well - no need to cook the vegetables. Cool, and refrigerate in a clean, airtight container as the chicken marinates.
3. To cook en papillote: Preheat the oven to 400 degrees. Cut 4 pieces of parchment paper ( I like unbleached) into 20" lengths. Fold each in half, cut open ends (3) into a half moon shape.
4. Drain the chicken from the marinade, place on a plate. Pour the marinade into a small bowl, add the coconut oil (liquid form), 1 t. arrowroot and 1 T. mirin - stir well to blend.
5. Unfold each parchment piece, place one chicken in the center of one half, top with an orange slice, 1/4 of the vegetable mixture and 1/4 of the marinade. repeat with remaining ingredients. Seal up the 3 edges, folding and crimping as you go. Place 2 packets on 2 large baking pans. Bake until puffed and cooked through 12 - 15 minutes, depending on the size of your chicken breasts.
6. Serve immediately with steamed brown rice on the side. Slice the chicken on the diagonal with a sharp knife if desired.

A great dish for entertaining ~ Let each guest open there own puffed, healthy packet and pass the rice!

Also a great weeknight, healthy and hearty meal. The heat releases all the natural juices and produce a very tender interior.
Great the next day cold… slice the chicken and enjoy!