Best 6 Asian Chicken En Papillote Recipes

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Asian chicken en papillote is a flavorful and healthy dish that is sure to impress your family and friends. The chicken is marinated in a mixture of Asian spices and herbs, then wrapped in parchment paper and cooked until tender and juicy. The result is a moist and flavorful chicken dish that is packed with umami flavor. This dish is perfect for a weeknight meal or a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN CHICKEN EN PAPILLOTE



ASIAN CHICKEN EN PAPILLOTE image

Categories     Chicken     Low Carb     Quick & Easy

Yield 2 people

Number Of Ingredients 9

2 chicken breasts, fileted
1 medium zucchini, julienned
1 orange pepper, julienned
1 large green onion, thinly sliced (including green part)
1 1 1/2" piece of ginger, thinly sliced
2 T minced cilantro
Salt and ground black pepper
3 T honey ginger teriyaki marinade
2 24" pieces of parchment paper

Steps:

  • Cut each breast filet in half. Place one half on parchment paper, just above the middle. Salt and pepper the filet. Place one half of the other ingredients on the filet. Pour 2 T of the teriyaki marinade on the stacked ingredients, then cover with the other half of the filet. Salt and pepper top filet. Fold up the sides and top of the parchment to make a packet. Repeat with remaining ingredients. Place both packets in a microwave proof dish. Cook for 8 minutes on full power. If necessary, cook for one more minute. I served this with spinach and garlic stuffed mushrooms. It was delicious!

CHICKEN BREASTS AND TARRAGON EN PAPILLOTE (FRANCE)



Chicken Breasts and Tarragon En Papillote (France) image

Make and share this Chicken Breasts and Tarragon En Papillote (France) recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tomatoes, medium-size
4 boneless skinless chicken breasts
1/4 cup fresh tarragon leaves
4 tablespoons olive oil
1 lemon, juice of
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1 dash cayenne, to taste
1 teaspoon Dijon mustard (or whole-grain mustard)

Steps:

  • Cut each tomato into 4 thick slices, then salt both sices & lay them out in a single layer to drain on paper towels.
  • Preheat oven to 450 degrees F.
  • Cut one of the chicken breasts into 6 pieces & lay them in the center of a 12-inch square of heavy aluminum foil.
  • Season the chicken with salt, pepper & cayenne, to taste, then top the chicken with 2 slices of tomato & 1/4 of the tarragon leaves.
  • Drizzle 1 tablespoon of oil over the tomatoes as well as a squeeze of fresh lemon juice.
  • Season the tomatoes with additional salt & pepper, to taste.
  • Bring 2 opposite edges of the foil together over the top & fold them down over the chicken, then fold the sides up & over the chicken to create a packet.
  • Repeat with the remaining chicken breasts, then put the 4 packets on a baking sheet & bake for 15 minutes.
  • When chicken is done, open the packets & drain the liquid into a small bowl.
  • Add the mustard to the liquid, mixing well.
  • Serve the chicken in the packet on a plate, & drizzle the sauce over the top.

Nutrition Facts : Calories 270.4, Fat 16.8, SaturatedFat 2.6, Cholesterol 75.5, Sodium 300.1, Carbohydrate 3.9, Fiber 1.2, Sugar 2, Protein 25.8

MEDITERRANEAN CHICKEN EN PAPILLOTE



Mediterranean Chicken En Papillote image

This recipe was in our local newspaper recently, posted by Nadine Fownes, the Food Columnist. I made it last night for friends and it was delicious and well received. We were late getting home from a basketball game and our guests arrived before I had finished prepping the ingredients. As a result everyone gathered in the kitchen while I finished dicing and chopping. Then I had my partner read out how much went in each "package" and the assembly became entertainment. The colour mix is wonderful and the the combination of flavours outstanding. The parchment paper I had was not easily folded and secured so I ended up putting a staple in each end to keep it secure. The wine wasn't added until the last step when 2 of the 3 sides were fastened!

Provided by Joan in N.S.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken breasts, cut into cubes
16 small grape tomatoes or 16 small cherry tomatoes
1/4 cup sun-dried tomato, roughly chopped
1 yellow peppers or 1 orange bell pepper, cut into strips
1/2 small red onion, thinly sliced
2 -4 garlic cloves, crushed and finely chopped
16 kalamata olives, whole
1/2 cup feta cheese, crumbled
salt
fresh ground black pepper
1/2 cup dry white wine
2 tablespoons olive oil
1/4 cup flat leaf parsley, chopped
1/4 cup fresh basil, torn
4 slices fresh lemon (thin slices)
four large squares parchment paper

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.

CHICKEN BREASTS EN PAPILLOTE



Chicken Breasts en Papillote image

Provided by Pierre Franey

Categories     dinner, project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 large shiitake mushrooms
4 carrots, peeled
2 medium-size zucchini
4 tablespoons butter
4 skinless boneless chicken breasts, about 4-5 ounces each, slightly flattened with a meat pounder
8 teaspoons Dijon mustard
4 teaspoons finely chopped shallots
4 teaspoons fresh thyme or 2 teaspoons dried
4 tablespoons white wine
4 tablespoons finely chopped parsley
Salt and freshly ground white pepper to taste

Steps:

  • Preheat oven to 450 degrees.
  • Spread a large piece of aluminum foil on a flat surface. Invert a 12- or 14-inch round cake pan on it and trace around the edge with a sharp knife to make a circle. Repeat until there are 4.
  • Cut off and discard the stem of each mushroom and cut caps into thin slices.
  • Cut carrots crosswise into 1 1/2-inch lengths. Cut each piece lengthwise into a julienne shape.
  • Trim and wash zucchini, and cut in the same fashion.
  • Melt 2 tablespoons butter in a saucepan. Place aluminum rounds on a flat surface and brush them with melted butter.
  • Place one chicken breast on each round slightly below the center, leaving a margin large enough to fold over.
  • Brush the top of each breast with about 2 teaspoons of mustard and place equal quantities of mushrooms, carrots, zucchini, shallots, thyme around each. Sprinkle each serving with a tablespoon of white wine and parsley, and dot with remaining butter. Salt and pepper to taste.
  • Fold foil to completely enclose the contents while leaving some room for expansion. Crimp the seal as tightly as possible. Arrange packages on a baking sheet and bake about 20 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 14 grams, Sodium 1353 milligrams, Sugar 7 grams, TransFat 1 gram

CHICKEN EN PAPILLOTE



Chicken en Papillote image

Provided by Jean Georges Vongerichten

Categories     Chicken     Garlic     Ginger     Mushroom     Bake     Low Fat     Dinner     Mango     Watercress     Soy Sauce     Self     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

8 sheets aluminum foil, each 18 inches long
4 tsp grapeseed oil
2 cups watercress leaves
4 boneless chicken breast halves (1 lb)
Freshly ground black pepper
1 cup diced mango (about 2 mangoes)
8 shiitake mushroom caps
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup red wine vinegar
1 tbsp grated ginger
2 cloves garlic, peeled and minced

Steps:

  • Preheat the oven to 500°F. To prepare foil packets, place a sheet of foil directly on top of another; make 4 of these 2-sheet sets. Smear 1 tsp grapeseed oil to the size of a chicken breast in the center of each top sheet. Place 1/2 cup watercress over oil, then place a chicken breast on top of watercress. Sprinkle with pepper. Arrange mangoes and 2 mushroom caps on top of and around each piece of chicken. Crimp the packet edges up slightly. Bring soy sauce, ketchup and vinegar to a boil, then stir in ginger and garlic. Remove the pan from heat and pour 1/4 sauce over each chicken breast. Fold foil over each chicken breast in half and tightly crimp the edges to close the packets. Heat a baking sheet in the oven 1 minute and place the 4 packets on the sheet. Bake 12 minutes, then remove from oven. Slit the top of the packets to serve (be careful; steam will come out), or let diners open their own packets.

MEDITERRANEAN CHICKEN EN PAPILLOTE



Mediterranean Chicken en Papillote image

Provided by Martha Stewart

Number Of Ingredients 12

1 tablespoon whole grain Dijon mustard
2 tablespoons red-wine vinegar
Pinch of sugar
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves
20 to 24 thin asparagus spears, trimmed
12 cherry tomatoes, halved
20 Kalamata olives, pitted
3 artichoke hearts, steamed and quartered
8 basil leaves, torn
1/2 cup crumbled feta cheese

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.

Tips:

  • Choose the right chicken: Use boneless, skinless chicken breasts or thighs for a quick and easy cooking process. If using chicken breasts, pound them to an even thickness to ensure even cooking.
  • Use flavorful vegetables: Choose vegetables that will complement the chicken and the Asian flavors in the recipe. Some good options include broccoli, bok choy, carrots, bell peppers, and snap peas.
  • Don't overcrowd the parchment paper: Make sure to leave enough space between the chicken and vegetables so that they can cook evenly. Overcrowding will result in steamed chicken and vegetables instead of roasted.
  • Use a high oven temperature: Cooking the chicken and vegetables at a high temperature will help to create a crispy exterior and tender interior.
  • Be careful when opening the parchment paper: Once the chicken and vegetables are cooked, be careful when opening the parchment paper as the steam will be very hot.

Conclusion:

Asian Chicken en Papillote is a delicious and healthy way to cook chicken and vegetables. This easy-to-make recipe is perfect for a weeknight dinner or a special occasion. The chicken is moist and flavorful, and the vegetables are tender and crispy. Plus, the parchment paper makes cleanup a breeze. So next time you're looking for a quick and easy Asian-inspired meal, give Asian Chicken en Papillote a try. You won't be disappointed!

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