Lemon Orange Chicken En Papillote With Tarragon And Vegetables Recipe
Ingredients
| 1 pound thinly sliced chicken breast cutlets | ||
| Lemon zest | 1 Teaspoon, grated | |
| Orange zest | 1 Teaspoon, grated | |
| Dried tarragon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Orange juice | 1 Tablespoon | |
| 2 teaspoons olive oil, preferably extra-virgin | ||
| Snow peas | 1/4 pound, trimmed | |
| 2 carrots, peeled and cut into 2 1/2- by 1/4-inch julienne strips | ||
| Scallions | 1/2 Cup (16 tbs), thinly sliced | |
Directions
1. Preheat oven to 425°F. Cut 4 pieces of parchment paper or aluminum foil to 12x15-inch rectangles. Fold in half from short end and cut out large half hearts along folds, like valentines. When unfolded, hearts should measure about 14 inches wide and 12 inches long.
2. Divide chicken among hearts, placing on one side of each. Season chicken with lemon zest, orange zest, tarragon, salt, and pepper. Drizzle on lemon juice, orange juice, and olive oil. Scatter snow peas, carrots, and scallions over chicken. Fold hearts over and crimp edges to seal completely.
3. Place on a baking sheet and bake until parchment is puffed and lightly browned and chicken is cooked through, 10 to 12 minutes. (Open one packet and check to be sure chicken is cooked through) Serve at once.
2. Divide chicken among hearts, placing on one side of each. Season chicken with lemon zest, orange zest, tarragon, salt, and pepper. Drizzle on lemon juice, orange juice, and olive oil. Scatter snow peas, carrots, and scallions over chicken. Fold hearts over and crimp edges to seal completely.
3. Place on a baking sheet and bake until parchment is puffed and lightly browned and chicken is cooked through, 10 to 12 minutes. (Open one packet and check to be sure chicken is cooked through) Serve at once.
Chef
