Chicken in Parcement
From midgelet 15 years ago
- 25 minutes to make
- Serves 4
Really nice way to bake chicken. breasts I love to do this esp in fall and add corn to the recipe and omit cabbage and change it around a bit.
Ingredients
- 2 ea boneless, skinless chicken breasts shopping list
- 1 ea waxy potato, sliced into 1/8" thick rounds shopping list
- 4 oz shredded savoy cabbage shopping list
- 1/2 small spanish onion, sliced into 1/4" rings shopping list
- 1 ea large garlic clove, sliced thin shopping list
- 2 ea rosemary sprigs shopping list
- 2 tbsp olive oil (I recommend a highly-flavored oil such as Goya.) shopping list
- 1/2 ea lemon, juiced shopping list
- 1 tbsp lemon zest shopping list
- 4 tbsp white wine shopping list
- salt & pepper shopping list
How to make it
- Heat oven to 400F.
- Bring 3 cups water to a boil over high heat.
- Add cabbage and cook for two minutes then drain thoroughly. (This will minimize the sulfur compounds in the cabbage produced by heating from affecting the main dish.)
- Heat olive oil, garlic, lemon zest, and rosemary in a small skillet over medium low heat until aromatics infuse oil.
- Set aside.
- Prepare two sheets of parchment paper for pouches.
- Place 1/2 of cabbage on each parchment sheet and layer with onion
- slices.
- Toss potatoes in flavored oil and layer on onions.
- Season potatoes with salt and pepper.
- Toss chicken in flavored oil and lay on top of potatoes.
- Season chicken with salt and pepper.
- Pour remaining oil over each breast, taking care to distribute garlic and rosemary evenly.
- Add 2 tbsp white wine to each pouch.
- Seal pouches and bake for 25 minutes
People Who Like This Dish 3
- herby Albany, NY
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