A great low calorie dinner which is easy and fast to make. I’ve made this frequently throughout the years when I want a nice light chicken dinner.
Sorry about the pictures – we keep taking them under dinner lights. I’ll eventually invest in photography lights.
En Papilotte literally means “in paper” referring to the parchment packets in which the French traditionally cook. I usually use aluminum foil which is more readily available, sturder, and easier to fold into a tightly sealed packet.
Recipe: Breast of Chicken with Asparagus and Carrots en Papillote
Summary: A great low calorie chicken dish, adapted from 365 Ways to Cook Chicken
- 4 skinless, boneless chicken breast halves, cut crosswise into ¼-inch strips (or I use chicken tenders, two or three per packet)
- Salt and freshly ground pepper
- ½ lb fresh asparagus, cut into 1 inch lengths
- 3 medium carrots, cut into julienne strips
- 1 small onion, sliced
- 2 tablespoons butter, melted
- 2 tablespoons lemon juice
- ½ teaspoon tarragon
- ¼ teaspoon salt
- Dash of cayenne pepper
- Preheat oven to 450. Tear off four lengths of heavy-duty aluminum foil large enough to permit adequate wrapping and to allow for heat circulation and expansion. Place sliced chicken in center of foil; season with salt and pepper. Top with asparagus, carrot, and onion.
- In a small bowl, combine butter, lemon juice, tarragon, salt and cayenne. Pour equally over each chicken-vegetable serving.
- Bring two edges of foil together, making a series of locked folds in the middle. Repeat locked folds for ends, pressing tight to seal.
- Place foil packets in a single layer on a large baking sheet. Cook 18 to 20 minutes, until chicken tests done. To serve, open up packet carefully (steam can burn); open up foil or remove to plate.
If the chicken breasts are huge, you can use 2 to serve 4 people.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Diet tags: Low calorie
Number of servings (yield): 4