Dill Chicken Dijon En Papillote
|Chicken breast cutlets||1 Pound|
|Dijon mustard||2 Tablespoon|
|Chopped fresh dill||2 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Leeks||2 Small, thinly sliced (White Part Only)|
|Olive oil||2 Teaspoon (Preferably Extra-Virgin)|
1. Cut 4 pieces of parchment paper or aluminum foil into 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 hearts. Spread mustard over chicken, then sprinkle on dill, pepper, leeks, and olive oil. Fold hearts over and crimp edges neatly to seal completely.
3. Place on a baking sheet and bake in a preheated oven at 425°F 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.