Spicy Steamed Chicken In Parchment Food

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CHICKEN SUPREMES IN PARCHMENT WITH ROASTED SQUASH SAUCE AND BABY BOK CHOY



Chicken Supremes in Parchment with Roasted Squash Sauce and Baby Bok Choy image

Provided by Food Network

Categories     appetizer

Time 10h

Yield 4 servings

Number Of Ingredients 18

4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 square sheets of parchment paper
3 tablespoons grapeseed or canola oil
1/4 cup sliced shallot
2 cloves garlic, minced
2 cups cubed butternut squash, roasted
1 cup diced fennel, roasted
Kosher salt
1/4 cup dry sherry
4 cups low-sodium chicken stock
Freshly ground black pepper
1 tablespoon sesame oil
4 baby bok choy, sliced in 1/2 down the center
Kosher salt
1/4 cup low-sodium soy sauce
1 cup low-sodium chicken stock
Fresh cilantro sprigs

Steps:

  • Make the Chicken: Season the chicken with salt and pepper.
  • Using scissors, round off the 4 corners of the parchment paper squares to make large circles (don't worry about the circle being perfect). Arrange each breast, slightly off center, on the paper circles, with the smooth rounded sides up. Fold one end of the paper over each breast, to make half-moon shapes. (The breasts should be horizontal to the folds.) Make 1/4-inch folds all around the open ends and press to crimp and seal. Close the final crimp with a paper clip. Place packages on a baking sheet and refrigerate until ready to use.
  • Make the Sauce: Heat the oil in a saucepot over medium heat. Add the shallot and garlic and cook, stirring, until soft, about 3 minutes. Add the roasted squash and fennel and season with salt, to taste. Cook, scraping the bottom of the pot with the wooden spoon to loosen any bits, about 3 to 4 minutes. Raise the heat to high, add the sherry, and cook, stirring, until completely evaporated. Add the chicken stock, bring to a boil, reduce the heat to a simmer, and cook for 7 minutes. Season with pepper. Remove from the heat and let cool.
  • Puree the sauce in a blender and strain it through a fine-mesh strainer lined with cheesecloth. (The sauce and can be made a day in advance.)
  • When ready to serve: Arrange a rack in the center of the oven and preheat to 400 degrees F.
  • Bake the chicken packages until puffed and lightly browned, about 20 minutes.
  • Heat the sesame oil in a skillet over medium-high heat. Add the bok choy, season with salt, and cook until lightly browned, about 2 minutes. Add the soy sauce and chicken stock, cover, and cook until soft but still firm in the center, about 5 minutes. Remove from the heat.
  • Meanwhile, reheat the sauce in a small saucepan and season with salt and pepper, to taste.
  • Divide the chicken packages among 4 plates. Using scissors, cut an "X" in the top of each package and pull back the edges to reveal the chicken. Spoon 2 to 4 tablespoons of the sauce over the chicken, and nestle 2 halves of the bok choy beside the chicken. Garnish with the cilantro sprigs and serve immediately.

PARCHMENT CHICKEN



Parchment Chicken image

Cooking lemon and herb flavoured chicken 'en papillote' seals in the enticing aromas and delicious juices. Served with grilled tomatoes and steamed green beans, this dish makes and easy and impressive main course.

Provided by Lene8655

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
4 sage leaves, chopped
1 tablespoon chopped tarragon leaf
1 lemon, juice and zest of, finely grated
4 teaspoons creme fraiche
salt
freshly dround black pepper
4 ripe vine tomatoes
1 tablespoon chopped basil

Steps:

  • Preheat the oven to 200 degrees celcius. Cut four large squares of parchment and place a chicken breast on each one. Sprinkle with the sage, tarragon and lemon zest. Squeeze over the lemon juice and spread a tsp of the creme fraiche on top of each chicken breast. Season well with salt and pepper.
  • Bring the corners of the parchment up and over the chicken and twist them together to form a tent like parcel. fold the edges of the paper together to seal and place the parcels on a large baking tray. cook in the oven for 15-20 mins or until te chicken is cooked through.
  • Meanwhile, preheat the grill. Halve the tomatoes and grill them 3-4 mins or until softened. Sprinkle well with the chopped basil and season well.
  • Unwarp the chicken and transfer to warmed serving plates. Spoon over the juice and serve immediately, with the grilled tomatoes and steamed green beans.

Nutrition Facts : Calories 173.6, Fat 3.6, SaturatedFat 1.6, Cholesterol 75.3, Sodium 85.2, Carbohydrate 6.2, Fiber 1.6, Sugar 3.5, Protein 28.6

GINGER-SCALLION CHICKEN PARCHMENT PACK



Ginger-Scallion Chicken Parchment Pack image

Season chicken tenders with this Asian-inspired marinade. When you cook them in parchment paper with snow peas and shiitake mushrooms, you seal the flavor and moisture inside without added fat and calories.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

8 chicken tenders, about 1 pound
Kosher salt
5 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons rice vinegar
2 teaspoon sambal or chili-garlic sauce
4 scallions, thinly sliced, greens and whites kept separately
2 teaspoons finely grated ginger
8 ounces snow peas, trimmed
4 ounces shiitake mushrooms, caps sliced and stems discarded (about 12)
3 cups frozen brown rice
1/2 cup roughly chopped cilantro
2 teaspoons toasted sesame seeds

Steps:

  • Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
  • Trim away the tendon attached to the thicker part of the tenderloin with kitchen shears and discard. Sprinkle the chicken all over with 3/4 teaspoon salt.
  • Combine the soy sauce, sesame oil, rice vinegar, sambal, scallion whites, ginger, and 1 tablespoon water in a small bowl. Place snow peas and shiitakes in a medium bowl and toss with 2 tablespoons of the soy sauce mixture.
  • Mound 3/4 cup brown rice on each parchment sheet, placing it on one side of the fold, and drizzle with 1 tablespoon water. Top with the vegetables, and two chicken tenders per serving, tucking as many of the vegetables as possible under the chicken. Spoon about 2 teaspoons of the soy sauce mixture evenly over each serving of chicken. (You should have some left over for drizzling later.)
  • Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, 18 minutes; chicken will be cooked through. Transfer the packets to plates and let stand 2 minutes. Avoiding the hot steam, carefully cut open the packets. Drizzle remaining soy sauce mixture over the chicken and rice. Top with scallion greens, cilantro, and sesame seeds.

Nutrition Facts : Calories 370, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 85 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 33 grams

CHICKEN BAKED IN PARCHMENT



Chicken Baked in Parchment image

Make and share this Chicken Baked in Parchment recipe from Food.com.

Provided by Hey Jude

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

parchment paper
4 boneless skinless chicken breast halves
1 cup carrot, cut in matchstick size strips
1 cup zucchini, matchstrick size strips
1/2 cup snow peas
1/2 cup thinly sliced red bell pepper
1/2 cup reduced-sodium chicken broth, divided
2 tablespoons all-purpose flour
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 375°.
  • Cut parchment paper into four 10-inch squares.
  • place 1 chicken breast in center of each piece of parchment; arrange carrots, zucchini, peas and bell pepper around chicken.
  • Combine 1/2 C.
  • chicken broth and flour in a small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper.
  • Bring to a boil over high heat, stirring constantly until thickened.
  • Reduce heat to low, simmer 1 minute.
  • Spoon broth mixture evenly over chicken and vegetables.
  • Fold each parchment square in half diagonally, enclosing chicken and vegetables to form a triangle.
  • Fold edges over twice to seal.
  • Place parchment packets into 15x10-inch jelly roll pan.
  • Bake 25-30 minutes or until parchment is browned and puffed.

STEAMED SPICY CHICKEN



Steamed Spicy Chicken image

Posted of ZWT II. This recipe comes from Thai Cooking Class . . . I've not tried, but it looks like an interesting method of cooking... and it doesn't require the purchase of an additional kitchen gadget! DH will not eat chicken, so hope someone will try and let me know how well it works.

Provided by Galley Wench

Categories     Thai

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups lean chicken, finely chopped
2 tablespoons green curry paste (available at asian markets)
2 tablespoons fish sauce
1 cup coconut milk
4 tablespoons shredded coconut
2 kaffir lime leaves, shredded (1 tablespoon zest of lime can be substituted)
1 teaspoon pepper
1 egg, beaten
2 cups spinach (or any combination) or 2 cups leeks (or any combination)
1/2 cup thick coconut milk (skimmed from top of canned coconut milk before it's shaken)

Steps:

  • Combine minced chiken with curry paste, fish sauce, coconut milk, shredded coconut, lime leave/zest, pepper and beaten egg.
  • Line a baking dish that will fit inside a steamer with banana leaves or aluminum foil.
  • Place layers of green vegetables over the bottom.
  • Cover with chicken mixture.
  • Top with thick coconut cream.
  • Garnish with coriander springs.
  • Steam for 20 to 30 minutes.

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