Recipe

Chicken In Parcement Recipe

	Midgelet / All my dishes 1 year, 6 months ago 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. Prep:20m Cook:25m Servings:4	Midgelet
	poultry chicken parcement

Does this look good? Yeah! / Nope

Fans

auntybea

herby

Ingredients

2 ea boneless, skinless chicken breasts

1 ea waxy potato, sliced into 1/8" thick rounds

4 oz shredded Savoy cabbage

1/2 small Spanish onion, sliced into 1/4" rings

1 ea large garlic clove, sliced thin

2 ea rosemary sprigs

2 tbsp olive oil (I recommend a highly-flavored oil such as Goya.)

1/2 ea lemon, juiced

1 tbsp lemon zest

4 tbsp white wine

salt & pepper

Directions

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