This elegant yet simple dish features boneless, skinless chicken breasts gently cooked in parchment paper parcels, also known as en papillote. The sealed packets trap steam and aromatics, resulting in incredibly moist and flavorful meat without any dryness. Bright, coarsely chopped tomatoes and sharp shallots create a vibrant sauce that infuses the chicken with every bite. Fresh tarragon and parsley add a sophisticated herbal note, while a splash of dry white wine deglazes and enriches the flavor profile. It is a perfect weeknight dinner that feels special enough for guests. Serve with crusty bread to soak up the delicious juices.
Chicken Baked With Tomatoes & Herbs In Parc
Description
This elegant yet simple dish features boneless, skinless chicken breasts gently cooked in parchment paper parcels, also known as en papillote. The sealed packets trap steam and aromatics, resulting in incredibly moist and flavorful meat without any dryness. Bright, coarsely chopped tomatoes and sharp shallots create a vibrant sauce that infuses the chicken with every bite. Fresh tarragon and parsley add a sophisticated herbal note, while a splash of dry white wine deglazes and enriches the flavor profile. It is a perfect weeknight dinner that feels special enough for guests. Serve with crusty bread to soak up the delicious juices.Ingredients
Directions
-
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
-
Lay out 6 large rectangles of parchment paper on a clean work surface.
-
Place one boneless, skinless chicken breast to the right of the center of each parchment square.
-
Top each breast with approximately 1/2 cup of coarsely chopped tomatoes and 2 teaspoons of minced shallots.
-
Pour 2 to 3 tablespoons of dry white wine over the vegetables on each breast.
-
Evenly distribute the minced fresh tarragon and parsley over the chicken and vegetables.
-
Sprinkle each parcel with seasoning salt and white pepper to taste.
-
Fold the left and right sides of the parchment paper together over the chicken.
-
Crimp the edges tightly in a semicircle or zigzag pattern to seal the parcel completely, ensuring no steam can escape.
-
Place the sealed parchment packets on a baking sheet.
-
Bake for 20 minutes, or until the chicken is cooked through and the parchment is puffed.
-
Transfer packets to plates and let rest for 1 minute before cutting open carefully to release steam.
-
Serve immediately, allowing diners to scrape up the flavorful juices.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
