Mediterranean Chicken En Papillote Food

EN PAPILLOTE

Steps:

• Preheat the oven to 425 degrees F. Mix the seasonings (vinegar, juice, wine, zest, spices, etc.) together in a small bowl; set aside.
• Fold 4 (20-inch) parchment paper squares in 1/2 lengthwise and cut out a large heart shape. Unfold and arrange on 2 baking sheets. Cook's Note: Aluminum foil can be substituted for parchment paper.
• Evenly divide the vegetables among the 4 heart-shaped parchment packets. Place fish fillet on top of vegetables and season. Top with a small pat of butter.
• Fold the top half of the parchment over the fish, overlapping small folds along the edges and sealing. Bake for 10 to 15 minutes, until the parchment paper puffs up.
• Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam and serve.
• En Papillote Variations:
• Wild Mushrooms en Papillote: Replace the fish fillet with 1 pound mushrooms (equal parts chanterelles, morels, and shiitakes). Add fresh chives, fresh parsley, fresh tarragon, white wine, and increase the butter to 1 tablespoon.
• Spring Vegetables en Papillote: Replace the fish fillet with 4 cups vegetables like zucchini, eggplant, asparagus, etc. Season the vegetables with thinly sliced garlic, fresh herbs, fresh lemon juice, zest, and salt and pepper.
• Mediterranean Halibut en Papillote: Top the halibut with pitted kalamata olives, sliced red onion, fresh parsley, fresh lemon juice, and fresh oregano. Add white wine for steaming.

MEDITERRANEAN CHICKEN EN PAPILLOTE

Steps:

• Preheat oven to 400°F.
• Prepare ingredients and line them up on the counter.
• Take four parchment paper squares and place two squares on each of two baking sheets.
• Starting with chicken, divide cubes among parchment sheets.
• Next, divide tomatoes among the squares, followed by chopped sun-dried tomatoes, pepper strips, sliced onion, chopped garlic, olives and crumbled feta.
• Season each mound with salt and pepper, then dribble a little white wine and olive oil over each mound. Sprinkle in herbs; top each with a lemon slice.
• To wrap packages: Pick up one corner of the parchment paper and fold over to meet opposing corner, line up the edges taking care to keep all ingredients inside the paper. Starting at one end, fold over the edges and crimp to make a fairly tight seal all the way around. Place package on baking sheet. Repeat with remaining parchment squares.
• Slide baking sheets into preheated oven and bake 25 minutes.
• While the packets are baking, make a side-dish such as plain steamed rice or quinoa.
• When packets are finished, slide each onto a plate, make a tiny tear in the centre of each package so a little steam can escape (be careful of the hot steam) and serve right away.
• Note: Recipe makes four servings, but ingredient amounts can easily be scaled up or down to make more or fewer servings.

MEDITERRANEAN CHICKEN EN PAPILLOTE

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.

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE

Steps:

• Heat the oven to 425 degrees F.
• Season the fish with kosher salt and pepper on both sides.
• Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
• Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
• Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
• Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
• Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
• To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

SHEET-PAN ROASTED SALMON & VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a 15x10-inch baking pan; cover with foil. Roast 30 minutes.
• Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
• Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
• Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.

CHICKEN EN PAPILOTTE MANY WAYS

Steps:

• Preheat the oven to 450 degrees. Rub the olive paste on both sides of each chicken breast half.
• Cut the potatoes into 1/16th-inch slices and thinly slice the tomatoes. Set 4 12-inch squares of foil on the counter. Lightly oil the center of each piece of foil and spread some potato slices in the middle; season them with salt and pepper. Cover the potatoes with a chicken breast half, then cover with more potato slices, salt and pepper and the tomato slices. Wrap the chicken airtight, in a deli sandwich wrap, and set the packages on a baking sheet. Bake for 30 minutes.
• When the chicken is done unwrap the packages carefully (be careful the steam which will escape when you open the packages does not burn your hands.) Transfer the chicken, potatoes, tomatoes and the natural juices to deep plates.
• Variations: Instead of the potatoes spread 1/2 cup drained canned white beans, a couple of slivers of fresh garlic, a leaf or two of fresh sage and a teaspoon of extra virgin olive oil underneath the chicken. Top the chicken with the tomatoes. Or spread each chicken breast half with 1 teaspoon each of oriental sesame oil, soy sauce and rice vinegar. Top each chicken breast half with 1/2 cup sliced jicama; 1 cup raw fresh spinach and 1 sliced scallion. Open and garnish with sesame seeds. Or, instead of the green olive paste and tomatoes, season each chicken breast half with barbecue sauce or ketchup and top with 1/2 cup of frozen corn kernels; leave the potatoes in (especially good for kids)

CHICKEN EN PAPILLOTE WITH VEGETABLES

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.