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Chicken And Vegetables En Papillote Recipe
|Vegetable oil||2 Tablespoon|
|Boneless chicken breast halves||6|
|Orange juice||3 Tablespoon|
|Teriyaki sauce||3 Tablespoon|
|Sesame oil||1 Tablespoon|
|Grated fresh ginger root||1⁄2 Teaspoon|
|Green onions||6 , chopped|
|Carrots||2 Medium, cut into thin julienne strips|
|Yellow squash||2 Small, thinly sliced|
Calories 311 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 1.6 g7.9%
Trans Fat 0 g
Cholesterol 99.8 mg33.3%
Sodium 322.2 mg13.4%
Total Carbohydrates 11 g3.8%
Dietary Fiber 2.5 g10.1%
Sugars 7.8 g
Protein 42 g84%
Vitamin A 78.6% Vitamin C 20.8%
Calcium 3.4% Iron 8.6%
*Based on a 2000 Calorie diet
Trim each into a large heart shape.
Place hearts on baking sheets.
Brush one side of each heart with vegetable oil, leaving edges ungreased.
Pound chicken breasts to 1/4-inch thickness.
Combine orange juice, teriyaki sauce, sesame oil, and gingerroot in a shallow dish, add chicken breasts to orange juice mixture, and marinate in refrigerator 30 minutes.
Drain chicken, reserving marinade; place a chicken breast half on one half of each parchment heart near the crease.
Arrange vegetables over chicken.
Spoon reserved marinade over vegetables.
Fold over remaining halves of parchment hearts.
Starting with rounded edge of each heart, pleat and crimp edges together to make a seal.
Twist end tightly to seal.
Bake chicken in parchment at 350Â° for 20 minutes or until bags are puffed and lightly browned and chicken is done.