Chicken en Papillote
Reynolds® Parchment Paper
3/4 cup sun-dried tomatoes
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1 teaspoon dried basil or rosemary, crumbled
Salt and pepper
1 medium zucchini, cut in julienne strips
1 cup sliced fresh mushrooms
4 teaspoons butter or olive oil
To make this a reduced fat recipe, substitute 4 teaspoons chicken broth for the butter.
PREHEAT oven to 400°F.
TEAR off four 15-inch sheets of Reynolds Parchment Paper. Fold each parchment sheet in half and cut out a large heart shape, using folded edge as center of heart. Soak sun–dried tomatoes to rehydrate following package directions. Drain and set aside.
UNFOLD each parchment heart. Arrange one-fourth of sun-dried tomatoes on one-half of each heart near fold. Place one chicken breast half over tomatoes on each heart. Sprinkle chicken with basil, salt and pepper. Top with remaining vegetables and butter.
FOLD over other half of each heart to enclose ingredients. Starting at top of each heart, make small overlapping folds to seal edges together. Twist the last fold at the bottom of heart several times to make a tight seal; place parchment packages on a large cookie sheet.
BAKE 20 to 25 minutes. Place parchment packages on dinner plates. Carefully cut an X in top of each package to allow steam to escape.
Pairs Well With
The Reynolds Kitchen. I found this website through the Bakespace website.