Cooking en Papillote-any ideas?

Or if you’d prefer english to the fancy french, baking food in parchment paper packets. I’ve done it a couple of times and it’s a nice, easy method for juicy food with little added fat. Problem is that most of the recipes I find use fish.
I personally have nothing against fish, it is quite tasty in fact. But I don’t currently have any fish in stock in my kitchen. What I do have is chicken.
Anyone know any recipes for chicken in parchment paper packets?
Or any suggestions as to what vegetables, spices, herbs, etc. would go well with chicken so cooked?
Pretty please with sugar on top?

Chicken and veal both work well. I’d suggest pounding a chicken breast lightly until it is evenly 1/2 inch thick. Quickly brown it in a pan, just to give it some color and a little crust. Deglaze the pan with Marsala and let it boil down til it is syrupy. At this point you can become creative. Add some asparagus sliced on the diagonal, fontina cheese, proscciuto, spices, or what ever strikes your fancy and then put the pan juices on top and wrap it up in the parchment.

That sounds really nice. I love Marsala-usually have a bottle around to cook with. All I need is some good cheese. Thanks!

Anyone else? Don’t be shy. :slight_smile:

I like an asian slant on this. Chicken breast cut into thin large pieces (that is approx 1/2 inch x 3 inch x 4 inch ) sealed in paper with a tablespoon of sake, half teaspoon of honey, a slice of lemon, a little sesame oil, a little salt, and thinly shreaded ginger to taste.
The asian way would be to use rice paper instead of parchment, but their isn’t much difference (To use rice paper you need to quickly soak it in v hot water to make it plyable)
These can then be baked, steamed or deep fried (deep frying requires the package to be very secure so oil doesn’t get in, and though I know rice parer deep frys well, I don’t know if parchment wouldn’t be dangerous !!).

That sounds good too Bippy. Although I might try it with some chinese rice wine instead of sake (which I also don’t have at the moment-I’m trying to avoid buying any more groceries right now).
I have a wonderful book on chinese cooking by Barbara Tropp. She describes the deep-fry process you’re talking about. According to her you can use parchment paper but have to fold the packets very carefully.
I think I’ll save that one for some day when I’m feeling more adventurous.