ASPARAGUS CHICKEN
This is something I have made for years. My hubby loves it and my picky 7 year old requests it often. It is so easy but tastes harder. You can also easily double the recipe. This is one of my favorites!
Provided by Donna
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into bite sized pieces.
- Sprinkle chicken with pepper.
- Cook chicken in hot oil till white, about 10 minutes then drain.
- Put asparagus in medium sized baking dish.
- Mix soup, lemon juice, mayo and chicken and pour onto asparagus.
- Top with cheese.
- Cover and bake at 375°F for 30 minutes or untill bubbly.
Nutrition Facts : Calories 442.5, Fat 30.4, SaturatedFat 7.3, Cholesterol 96.3, Sodium 761.9, Carbohydrate 10, Fiber 2.1, Sugar 1.9, Protein 32.9
ASPARAGUS AND CHICKEN EN PAPILLOTE
Provided by sredshaw
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Melt 1 Tablespoon butter. Brush one side of a sheet of parchment or foil (12- x 15-inch size) with butter and set aside. Combine white wine, mustard, lemon juice, marjoram, and pepper. Set aside. Melt remaining butter in a skillet over medium heat. Brown both sides of chicken, 2 to 4 minutes. Remove to a cutting board and cut each piece into 5 to 6 lengthwise slices. Stir wine/mustard mixture into pan juices. Spoon half of the sauce onto center of parchment pieces. Arrange chicken, asparagus and carrots on top and spoon remaining sauce over vegetables. Close packages using drugstore-type fold or knife-folds, tucking ends under. Place on a baking sheet and bake for 12 minutes.
Nutrition Facts :
CHICKEN AND ASPARAGUS
With this recipe, you'll see fancy foods don't necessarily mean a lot of fuss. These "bundles" are prepared in no time and bake in the oven for a quick tasty dinner.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.
Nutrition Facts : Calories 222 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
MEDITERRANEAN CHICKEN EN PAPILLOTE
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, whisk mustard, vinegar, and a pinch each of sugar, salt, and pepper together. Continue to whisk while slowly drizzling olive oil in until completely combined.
- Season chicken on both sides with salt and pepper; set aside.
- Cut 4 pieces of parchment paper into 16-by-18-inch pieces. Fold each sheet in half lengthwise, then open and place on a work surface. Divide asparagus evenly among the four pieces of parchment; place them on the left side of the fold near the crease, centered evenly between the top and bottom of the parchment paper. Place a chicken breast on top of each bed of asparagus. Drizzle with about 1 tablespoon vinaigrette. Top chicken breasts with tomatoes, olives, artichokes, basil, and feta. Drizzle each with about 1 tablespoon more vinaigrette.
- Fold the right half of one parchment paper over contents and, starting with the top right corner, form a half-moon packet making small but tight pleats all the way around to seal completely. Repeat process to form remaining packets.
- Transfer the packets to rimmed baking sheets and cook for 25 to 28 minutes. To serve, place packets directly on each of four plates and use kitchen shears or a sharp knife tip to open packets at the table.
CHICKEN EN PAPILLOTE WITH VEGETABLES
Make and share this Chicken En Papillote With Vegetables recipe from Food.com.
Provided by cookiecutter _
Categories Poultry
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken across into 1/2-inch slices. Combine oil, oregano, thyme, lemon peel and juice, salt and pepper in a medium bowl. Add chicken and toss to thoroughly coat.
- Combine asparagus, pea pods, artichoke hearts, tomatoes and parsley in a large bowl and set aside.
- Tear 4 20x2 inch pieces of parchment, fold in half crosswise, crease, open up again, and arrange 1/4 vegetable mixture on paper. Top with 1/4 of chicken and 1/4 of the green onions. Now make into a little package by folding the parchment over so the corners match up and crimping and folding the edges over. Twist corners to secure. Repeat 3 more times so you have 4 packets.
- Place 2 packets on a baking sheet and bake at 400 degrees for 20 minutes or until chicken is done.
Nutrition Facts : Calories 252.9, Fat 8.6, SaturatedFat 1.4, Cholesterol 65.8, Sodium 340.1, Carbohydrate 14.3, Fiber 6, Sugar 5, Protein 31.1
SALMON EN PAPILLOTE WITH ASPARAGUS, ICICLE RADISH AND MEYER LEMON HOLLANDAISE
Steps:
- Preheat the oven to 400 degrees F.
- For the fish: Place 2 lemon slices in the center of a large square of parchment. Lay a piece of fish on top. Sprinkle with salt and top with 1 tablespoon butter and half the thyme. Fold the parchment paper over the fish and carefully twist and seal into a packet, being careful not to move the filling inside. Repeat with the remaining fillet of salmon, butter and thyme. Brush the outside of the parchment packets with the olive oil and place on a sheet pan.
- For the vegetables: Spread the asparagus and radishes on a second sheet pan. Sprinkle with salt and pepper and drizzle with the olive oil.
- Place the pan with the fish on the middle rack of the oven. Place the pan with the vegetables on the top rack. Bake until the fish is cooked to an internal temperature of 120 degrees F and the vegetables are cooked to crisp-tender, 18 to 20 minutes. Squeeze the juice from the lemon half over the vegetables.
- For the hollandaise: Place the egg yolks, lemon juice, salt and a splash of water in a blender. Blend on high for about 30 seconds to incorporate everything and froth up the yolks. Turn the blender to medium speed and slowly drizzle in the butter. This will emulsify the butter into the eggs and complete the hollandaise sauce. Add the mustard and blend just to combine.
- Gently remove the fish from the parchment envelopes and place on a rack fitted inside a sheet pan. Gently spoon an even layer of the hollandaise over the fish. Arrange the asparagus, radishes and salmon roe around the edges of 2 plates. Sprinkle with the chives. Place a piece of fish in the center of each plate in the middle of the vegetables. Garnish the plates with watercress before serving.
HALIBUT EN PAPILLOTE
It's a super easy, super fast, and really flavorful way to prepare halibut but the best part happens at the table, when you tear open that parchment paper package. You can see the quinoa, the bright vegetables, and the steam rising off to the side...that's when you know you're in business.
Provided by Kevin Gillespie
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (convection, if possible). Prepare the vegetables: Peel and slice the turnip on a mandoline, then julienne into matchsticks. Set aside. Do the same for the carrots. Then slice the shallot, jalapeno, sugar snap peas, garlic, and cabbage. The vegetables should be roughly the same size, so they cook evenly.
- Assemble the papillote: Lay parchment paper on a rimmed baking sheet. Place 1/2 cup quinoa in the middle of the parchment and then layer 1/4 of each vegetable on top (for 4 individual papillotes). Season with a pinch of salt, pepper, and a drizzle of olive oil. Place a halibut fillet on top and drizzle with more olive oil, salt, and a bit of lemon zest. Bring the two sides of the parchment up over the halibut, align the edges, and fold down the parchment tightly over the fish. Turn the packet and fold the ends of the parchment under the fish to create a tight packet. Bake 8-12 minutes.
- Finish the dish: The halibut is cooked when the fish is opaque and firm to the touch. Set the packet on a serving plate and carefully open. Finish with 1 tablespoon olive oil, scallions, and lemon juice and serve.
ZUCCHINI AND ASPARAGUS EN PAPILLOTE
Make and share this Zucchini and Asparagus En Papillote recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Using a potato peeler slice the zucchini lenghtwise into strips.
- Cut the leek into very fine julienne strips and cut the asparagus into 2 in even lenghts.
- Cut out 4 sheets of parchament paper. 12 X 15 inch size. Fold in half. Draw a large curve to make a heart shape when unfolded. Cut along inside of line and open out.
- Divide the vegetables between each heart. Position the filling on one side of the fold line and top with tarragon and the unpeeled garlic clove. Season to taste.
- Brush the edges with the egg and fold over. You may also fold without using the egg. This takes a bit more practice. http://www.sundaysupper.com/parch.htm give directions and shows photos of the no egg technique. For Vegan, omit the egg. If you do want to seal it, use the cornstarch and water paste method.
- Pleat the edges so it is sealed. lay on cookie sheet and bake for 10 minutes. Serve immediately.
Nutrition Facts : Calories 45.1, Fat 0.3, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 9.6, Fiber 2.7, Sugar 3.7, Protein 3
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