Chicken En Papillote ~ Asian Style
Delicious chicken and vegetables with sliced clementines in a crimped envelope of parchment ~ all the natural juices sealed in.
Ingredients
Instructions
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.
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.
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.
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.
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.
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!
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