GINGER-SCALLION CHICKEN BREASTS BAKED IN PARCHMENT
On paper, poultry recipes sound appetizing, but the results can be dry. Not so here. Tuck ginger and scallions in lean boneless chicken, soak in an Asian marinade, and top with shiitakes in a single-serving parchment envelope. Also try it with Coconut Rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. If using shiitake mushrooms, place them in a small bowl; pour the boiling water over, and let the mushrooms soak until soft, about 15 minutes. Lift mushrooms from bowl; reserve soaking liquid for another use (such as making stock or risotto), or discard. Cut mushrooms into 12 thin slices.
- Stir together soy sauce, oil, vinegar, honey, and sliced ginger in a 9-by-13-inch baking dish; set aside. Stir together the chopped scallion and grated ginger in a small bowl; set aside.
- Rinse chicken, and pat dry. Cut the chicken breasts in half lengthwise to make 4 pieces total; trim any fat. Using a sharp paring knife, make a long, deep horizontal cut in one side of each chicken piece to create a pocket, being careful not to cut all the way through. Spoon the scallion-ginger mixture into each piece, dividing evenly and spreading.
- Transfer stuffed chicken pieces to baking dish with soy-sauce mixture. Marinate at room temperature, turning halfway through, 20 minutes.
- Meanwhile, place a rimmed baking sheet in oven to heat. Prepare packets (for tips on folding parchment, see Enlightened Cooking). Stack packets; weight with a baking sheet until ready to use (to help seams stay sealed).
- Open one short end of each packet. Using a spatula, slide a chicken piece inside. Top each piece with 3 mushroom slices. Crease firmly to reseal.
- Carefully transfer packets to preheated baking sheet. Bake 10 minutes; the chicken should be cooked through. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining scallions.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nazeer Aliyukucheri
[email protected]This dish was easy to make and turned out great! The chicken was moist and flavorful, and the sauce was delicious. I will definitely be making this again.
Hank Jones
[email protected]I've made this dish several times and it's always a winner. The chicken is always cooked perfectly and the sauce is so delicious. I highly recommend this recipe!
sk Rafin hassan
[email protected]This was a great recipe! The chicken was moist and juicy, and the sauce was flavorful and well-balanced. I would definitely recommend this recipe to others.
Ayesha Tanveer
[email protected]I loved this recipe! The chicken was cooked to perfection and the sauce was so flavorful. I will definitely be making this again.
Greg Hillhouse
[email protected]This dish was easy to make and turned out great! The chicken was moist and flavorful, and the sauce was delicious. I will definitely be making this again.
Bilal Shoaib
[email protected]I've made this dish several times and it's always a winner. The chicken is always cooked perfectly and the sauce is so delicious. I highly recommend this recipe!
Byansi Pius
[email protected]This was a great recipe! The chicken was moist and juicy, and the sauce was flavorful and well-balanced. I would definitely recommend this recipe to others.
Johnathan Gillespie
[email protected]I made this dish last night and it was a hit with my family! The chicken was cooked to perfection and the sauce was so flavorful. We will definitely be adding this to our regular rotation of meals.
Michael Wyatt
[email protected]This dish was absolutely delicious! The chicken was moist and flavorful, and the ginger-scallion sauce was the perfect complement. I will definitely be making this again.