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Thai Chicken in Parchment by Melanie Foster serves: 3	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

garlic cloves, sliced

2 tsp

fresh ginger, minced

jalapeno, seeded (optional) and sliced

orange

2 tbsp

soy sauce or Braggs liquid aminos

2 tbsp

white wine or sake

1 tsp

fish sauce

red bell pepper, julienned

carrots, julienned

4 oz

snow peas, julienned

green onions, green only, sliced

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.

Categories:

Ethnic Foods
Main Dishes
Poultry