Chicken Breasts in Parchment
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 400°F (200°C).
Cut parchment into a 12 in x 12 in square or cut into a big heart shape of approximately the same size.
With a pastry brush, coat one side of parchment paper with butter. Sprinkle with green onions and ¼ cup (60 mL) of mushrooms. Place 1 chicken breast on top and sprinkle with tarragon. Top with 2 slices of tomato. Sprinkle tomato with basil and parsley and 1 Tbsp (30 mL) of white wine.
Secure parchment paper by tightly folding the paper closed on all ends. Leave some space in the parchment for steam to circulate and cook the food, about an inch on all sides. Repeat with remaining 3 chicken breasts.
Place parcels on baking dish and put in oven. Cook for approximately 20 minutes or until chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). The parchment parcel should puff and brown slightly.
Remove parcels from oven. Open parcels and remove chicken and vegetables and place on individual plates. Serve with your favourite rice, salad potatoes, or pasta.
The parchment (baking) paper can be found in most kitchen gadget shops and some grocery stores.
|Per 405 g serving||Amount|
|Saturated Fat||7 g|
|Per 405 g serving||% Daily Value|