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Thai Chicken in Parchment
by Melanie Foster
serves: 3
  Cooking chicken (or fish) in parchment paper is easy and results in super moist and tender deliciousness. Try it today! Make sure you use parchment paper for cooking, which has a silicone coating. It is NOT interchangeable with wax paper.
Ingredients:
  2 tbsp   light olive oil
  2   garlic cloves, sliced
  2 tsp   fresh ginger, minced
  1   jalapeno, seeded (optional) and sliced
  1   orange
  2 tbsp   soy sauce or Braggs liquid aminos
  2 tbsp   white wine or sake
  1 tsp   fish sauce
  1   red bell pepper, julienned
  2   carrots, julienned
  4 oz   snow peas, julienned
  12   green onions, green only, sliced
  3   chicken breasts, boneless, skinless
  1/2 tsp   salt
  1/2 tsp   white pepper
  1/4 cup   basil, torn
  1/4 cup   cilantro, chopped
Directions:
  Pour the oil into a small skillet or saucepan. Add the garlic to the cold oil and turn the heat to med-low. Once the garlic starts to sizzle, cook for about a minute but do not let brown. Add the ginger and jalapeno slices and sauté for one more minute. Remove from heat. Slice half the orange into thin, round slices, set aside. With the other half, remove the zest with a zester or microplane and add to the skillet. Squeeze the juice from the zested half into the skillet as well. Stir the soy sauce, wine and fish sauce into the garlic-orange mixture as well and set aside.

Cut 3 pieces of parchment paper about 12x18 inches. Fold each in half and crease. Round off the corners opposite the crease with a scissors then unfold. Lay the julienned vegetables near the crease in the center of one side of the paper, dividing evenly. Start with a small pile of red bell pepper, place a small handful of carrots on top of that, then snow peas, then onions. Spoon about 2 tbsp of the garlic-orange sauce over each pile of veggies. Place a chicken breast on top of each pile and sprinkle with salt and white pepper. Divide any remaining sauce over the chicken, including the sliced garlic and jalapenos. Finally, place a couple slices of orange over each breast.

Bring the other half of the paper over the top of the chicken to cover. Starting at one side, matching up the edges, roll and fold the edges in toward the center, creasing firmly, making a rolled seam to keep the packet sealed. Keep folding and creasing until you get all the way around to the other side. Carefully place each half-moon shaped packet onto a baking sheet. Bake in a preheated 400 degree oven for 25 minutes. Carefully transfer a packet to each diners plate with the rounded seam side to the outside of the plate. Carefully cut or snip the top of the package open and peel back the paper to serve, or each diner can tear into their own. Warn them of the steam.