Creole Chicken En Papillote Recipe
An aficionado of Creole Chicken En Papillote guarantees that this Creole Chicken En Papillote recipe will addict you to it in minutes. I never fail to eat Side Dish while dining out and this is the most common dish that I order. Use the freshest of Chicken available to get the most amazing Creole Chicken En Papillote. You will definitely come back and thank me for sharing this Creole Chicken En Papillote recipe.
Ingredients
Vegetable cooking spray
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, minced
1 (16-ounce) can tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
1/4 cup water
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole thyme
1/2 teaspoon red pepper
1/2 teaspoon hot sauce
1 bay leaf
6 boneless chicken breast halves (1 1/2 pounds), skinned
Parchment paper
Directions
Coat a large skillet with cooking spray; place over medium-high heat until hot.
Add onions, celery, green pepper, and garlic, saute until tender.
Add tomatoes, tomato paste, water, basil, rhyme, red pepper, hot sauce, and bay leaf.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
Discard bay leaf; set sauce aside.
Trim excess fat from chicken breast halves.
Place chicken between 2 sheets of waxed paper, flatten to 1/4-inch thickness, using a meat mailer or rolling pin.
Cut six 15- x 14-inch pieces of parchment paper or aluminum foil; fold each piece of paper in half lengthwise, creasing the fold firmly.
Cut each paper to form a large heart shape; place paper hearts on 2 baking sheets, and open out flat.
Place a chicken breast half on each parchment paper heart neat crease.
Spoon sauce in equal portions over each breast half.
Fold paper edges over to seal securely; starting with rounded edge of heart, pleat and crimp edges of each heart to make on airtight seal.
Bake at 450° for 15 minutes or until pouches are puffed and browned.
Place on individual serving plates, cut an opening in each pouch just before serving.
Add onions, celery, green pepper, and garlic, saute until tender.
Add tomatoes, tomato paste, water, basil, rhyme, red pepper, hot sauce, and bay leaf.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
Discard bay leaf; set sauce aside.
Trim excess fat from chicken breast halves.
Place chicken between 2 sheets of waxed paper, flatten to 1/4-inch thickness, using a meat mailer or rolling pin.
Cut six 15- x 14-inch pieces of parchment paper or aluminum foil; fold each piece of paper in half lengthwise, creasing the fold firmly.
Cut each paper to form a large heart shape; place paper hearts on 2 baking sheets, and open out flat.
Place a chicken breast half on each parchment paper heart neat crease.
Spoon sauce in equal portions over each breast half.
Fold paper edges over to seal securely; starting with rounded edge of heart, pleat and crimp edges of each heart to make on airtight seal.
Bake at 450° for 15 minutes or until pouches are puffed and browned.
Place on individual serving plates, cut an opening in each pouch just before serving.
