This dish is a twist on a classic French dish literally meaning "Chicken in Paper." It's great if you're short on time but want something flavorful that tastes like you spent hours in the kitchen! No mess, no stress is what we're all about and this recipe certainly delivers.
Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 4 (or however many chicken breasts you buy/prepare)
- 4 Chicken breasts (no bigger than 8 ounces - if bigger, butterfly so its not too thick)
The following are amounts per chicken breast
- 2-3 sprigs of fresh tarragon (bonus: tarragon has a nice licorice smell when it cooks!)
- 2-3 sprigs of fresh thyme
- 1/4 shallot, sliced thin
- 1 tsp. of hot honey mustard (we recommend Beaver or Inglehoffer brand)
- 2 round slices of lemon (1/4 inch thick)
- 1 tsp. of vermouth (optional)
- Salt and pepper to taste
- Parchment paper
- Lay parchment paper on counter top. Place whole sprigs of tarragon and thyme on the paper. Lay 2 lemon rounds on top and pile shallots on lemons.
- Coat each side of the chicken breast with a light amount of mustard, spread evenly. Place on ingredients parchment paper and sprinkle a pinch of salt and pepper. Pour in vermouth (if desired).
- Fold up paper parallel to the chicken and fold along the top, rolling down onto itself. Fold up sides and twist to make a pouch.
- Bake at 350 for 30 minutes.
- Unroll the bag and remove the chicken. Set the toppings aside but be sure to use the juice that pooled at the bottom of the pouch as a sauce.
Pictured: Putting mustard on the chicken adds another flavor dimension from the top down, while the tarragon, thyme and lemon work from the ground up. It also creates a nice crust.
Pictured: These simple, bright flavors come together so nicely in a dish that will fill you up but not leave you stuffed.
Pictured: Cooking in parchment paper basically steams the chicken and traps all of the juices and seasonings within which helps give the meat a burst of infused flavor. Also great for fish!
Pictured: Serve with your favorite sides such as salad, rice or a baked potato. If youre really feeling festive, pair this with a nice Riesling or Sauvignon Blanc.