Recipes Main Courses Poultry and Game Chicken and Summer Vegetables en Papillote

Chicken and Summer Vegetables en Papillote

Chicken and Summer Vegetables en Papillote is rated 4.5 out of 5 by 2.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2

This quick-cooking dish combines chicken with a trio of favorite summer vegetables: fresh corn, cherry tomatoes and green beans. The recipe was developed for a Cuisinart steam oven. To use a conventional oven, prepare the parchment packets as directed below and place on a baking sheet. Bake in a preheated 400°F oven until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.

Ingredients:

  • 1 cup corn kernels
  • 1 cup halved cherry tomatoes
  • 5 oz. green beans, trimmed and halved crosswise
  • 2 Tbs. finely chopped shallot
  • 1 Tbs. olive oil
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 1/2 tsp. chopped fresh tarragon
  • Kosher salt and freshly ground pepper, to taste
  • 2 boneless, skinless chicken breast halves, each 4 to 6 oz.,
      pounded 1/2 inch thick
  • 1 Tbs. unsalted butter, cut into cubes (optional)

Directions:

In a bowl, toss together the corn, tomatoes, green beans, shallot, olive oil, 4 tsp. of the parsley and the tarragon. Season with salt and pepper.

Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet and top each with a chicken breast. Season the chicken with salt and pepper, sprinkle with the remaining 2 tsp. parsley and dot with the butter.

Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.

Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake-steam setting at 450°F according to the manufacturer’s instructions. Steam until the chicken is cooked through and the vegetables are tender, 12 to 15 minutes. Transfer the packets to individual plates and carefully open them. Serve the chicken and vegetables immediately. Serves 2.

Williams-Sonoma Kitchen

Rated 4 out of 5 by from Delicious and exciting I made this dish last night and it was a fun way to have dinner. My chicken breasts were on the large size (although I do not know the oz) so it took 35 minutes to cook in the 400 degree oven. The chicken was very moist and tender but I thought the vegetables were lacking. I think next time I will add garlic to the vegetable mixture. Overall though I really enjoyed this and I would make it again.
Date published: 2015-08-28
Rated 5 out of 5 by from Easy & Excellent Made this last night for dinner and it was super easy and awesome tasting. I had never cooked en Papillote before so I was a little hesitant/cautious, but it really was spectacular and the recipe worked perfectly. We had some 4 oz chicken breasts from Omaha Steaks and they worked perfectly in this recipe...didn't even have to pound them out. We have electric so we cooked it the full 25 minutes in a regular oven. Definitely try this, especially while fresh veggies are coming in from the fields.
Date published: 2013-06-18
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