RESTAURANT SUPPLY PARCHMENT PAPER RECIPES

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CHICKEN IN A PAPER POCKET | RECIPE - RACHAEL RAY SHOW



Chicken in a Paper Pocket | Recipe - Rachael Ray Show image

Chicken in a Paper Pocket

Provided by The Rachael Ray Staff

Number Of Ingredients 26

4 boneless
skinless chicken breasts
Salt and pepper
1/2 pound baby fennel
thinly sliced
12 really small baby potatoes
1 pint cherry or grape tomatoes
halved
3/4 pound asparagus
3 large shallots
thinly sliced
3 cloves garlic
thinly sliced
2 tablespoons tarragon
chopped
2 tablespoon fennel fronds
chopped
3 tablespoons olive oil
2 tablespoon dry white wine
8 slices lemon
3 tablespoons tarragon
4 tablespoons butter
4 tablespoons butter
1 pat per sack
2 tablespoon parsley
Parchment paper

Steps:

  • Preheat oven to 400°F
  • Lightly pound the chicken breasts
  • Season both sides with salt and pepper
  • In a bowl, combine baby fennel, baby potatoes, tomatoes, asparagus, shallots, garlic, tarragon, fennel fronds, olive oil, salt and pepper; toss to combine
  • Cut 4 12x16” pieces of parchment paper (TIP: You can buy a package of pre-cut half-sheets from any restaurant supply store)
  • Arrange about 1/4 of the vegetable mix in the center of each piece of parchment
  • Top with a chicken breast, a splash of wine, 2 slices of lemon, a tablespoon of butter and some parsley
  • Fold the packets by meeting the short ends at the middle and folding them over 1 inch
  • Then fold a few more turns and fold in the ends to make half-moon shaped packets (sacks)
  • Roast chicken 25-30 minutes and remove from oven
  • Serve packages on plates, open them carefully and slide contents away onto the plate
  • Discard the paper

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