Parchment paper is a valuable addition any kitchen pantry. It is used in baking to prevent foods from sticking to pans. It can also be used to cover meats and other foods while cooking, keeping the juices in and eliminating the need for additional oil. It's also used in place of foil or corn husks when cooking meats. Chicken turns out especially juicy when cooked in parchment, or “en papillote,” and can be seasoned or stuffed in many ways to create a delicious meal.
Cooking Chicken in Parchment Paper
Rinse and pat dry one chicken breast per person. Cut or tear one 15-inch square of parchment per chicken breast. Place the chicken breast in the center of the paper. You can season according to taste.
Fold the parchment in half, forming a triangle around the chicken breast and any seasonings or vegetables you have added.
Roll the edges under tightly and place the packet on a cookie sheet. Make sure there are no openings that allow steam to escape.
Place cookie sheet into an over preheated at 375 degrees and bake for 25 to 30 minutes for boneless skinless breast or 35 to 40 minutes for bone-in chicken breast. The parchment should be puffy and golden-brown, and the internal temperature of chicken should reach 165 degrees. Do not open while cooking.
Serve the chicken in the parchment on a plate by tearing or cutting open the top center of the parchment. Serve with warm rolls or fresh bread and a side salad for a delicious, creative and easy meal.
Feel free to add a touch of olive oil, seasonings such as parsley, garlic, salt and pepper or lemon in with the chicken. Vegetables such as onions, summer squash or red peppers are also excellent accompaniment to chicken.
The steam that builds up in the parchment package can cause burns--open the packets carefully.
Be sure to cook the chicken until the internal temperature reaches 165 degrees to kill any harmful bacteria.