ginger mango chicken en papillote
I forgot how much I loved cooking in parchment or ‘en papillote’ as the French would say. At least, I think it’s the French. Nothing like being able to rely on 6 years of French classes when I really need it. Yikes.
Trust me, it beats getting socks for your birthday. Unless, you really needed socks, in which case that would be a thoughtful gift.
P.S. I’m the queen of drying out boneless skinless chicken breasts. I don’t know what it is, but give me a piece of boneless chicken breasts and I freeze up. And then it dries up.
But not when I cook it like this. Not a dry piece in the house, folks.
And the flavors of this particular combo are so amazing. Sweet mango and spicy jalapeno dance around each other and are then set off by a bit of fresh ginger and cilantro. A squeeze of lime adds some acid and rounds everything out into a tropical, perfect-for-Spring-time meal.
Since rediscovering my love for cooking in parchment, I totally feel another kick coming on. A parchment kick, that is.
Next time: Shrimp!
Until then, Happy Monday!!
Ginger Mango Chicken en Papillote
serves 4\\\\\\\\\\\\serving size – 1 packet
6 points+ per serving
adapted from Martha Stewart
1 lb of boneless, skinless chicken breasts (about 2 small breast halves)
1 mango, peeled, pitted and sliced
1 inch piece of fresh ginger, peeled and cut into match sticks
1/3 cup of cilantro leaves
1 jalapeno pepper, thinly sliced
4 teaspoons of extra virgin olive oil
salt and pepper
1 lime cut into 8 wedges
Preheat oven to 400 degrees. Cut four pieces of parchment paper, about 18 inches long.
Cut chicken breasts in half, horizontally. I sometimes call this ‘fileting’ your chicken.
Lay 1/4 of the mango slices in the center of each piece of parchment. Top with 1 piece of chicken, 1/4 of the ginger and jalapeno. Season each serving with salt and pepper and drizzle each piece of chicken with 1 teaspoon of olive oil.
To fold the packets, pull up the sides of the piece of parchment paper and bring them together over the chicken. Fold the edges together and down, creating several small folds. You’re essentially rolling the parchment down over the chicken. Fold the ends under or twist them together tightly (as shown above).
Place the folded packets on a rimmed baking sheet and bake for 20 minutes.
When serving, carefully open packets (there will be steam, so use caution) and squeeze lime wedges over chicken.