Baking a chicken breast en Papilotte is one of the simplest, most guaranteed ways to produce a perfectly juicy, succulent dinner. Add vegetables to make a complete meal or use the chicken for sandwiches, salads or soups.
- 2 organic chicken breasts
- Equal parts lemon juice and cold pressed olive oil
- 6 thin slices of lemon
- Organic Peas, or your choice of vegetable
- parmesan cheese, sliced thin
- olive oil for brushing
- basil chiffonade
Preheat the oven to 400 degrees. Place a two squares of parchment paper on an even surface. Season the chicken breasts with salt and pepper. Brown the chicken for 1 – 1/2 minutes. The Milliard reaction (caramelizing) will create a richer flavor and change the color of the food.
While the chicken is browning, place three slices of lemon on each piece of parchment paper. Once chicken has a light brown surface, remove from heat and place gently on top of the lemon slices.
Combine the lemon juice and olive oil in a bowl and drizzle the mixture on to the chicken. Place desired vegetable around the chicken and add the parmesan slices on top of the chicken.
Once ready, fold over the parchment paper and wrap the chicken breasts tightly.
To avoid burning brush the parchment paper with olive oil and place in the oven for 20 minutes (or until internal temperature is at 165 degrees).
Remove from oven and cut open the parchment paper and add shaved parmesan cheese to the top!
Bon appétit, ya’ll!