Chicken And Vegetables En Papillote
|Vegetable oil||2 Tablespoon|
|Boneless chicken breast halves||6|
|Orange juice||3 Tablespoon|
|Teriyaki sauce||3 Tablespoon|
|Sesame oil||1 Tablespoon|
|Grated fresh ginger root||1⁄2 Teaspoon|
|Green onions||6 , chopped|
|Carrots||2 Medium, cut into thin julienne strips|
|Yellow squash||2 Small, thinly sliced|
Cut six 15- x 12-inch pieces parchment paper or aluminum foil, fold in half lengthwise, creasing firmly.
Trim each into a large heart shape.
Place hearts on baking sheets.
Brush one side of each heart with vegetable oil, leaving edges ungreased.
Pound chicken breasts to 1/4-inch thickness.
Combine orange juice, teriyaki sauce, sesame oil, and gingerroot in a shallow dish, add chicken breasts to orange juice mixture, and marinate in refrigerator 30 minutes.
Drain chicken, reserving marinade; place a chicken breast half on one half of each parchment heart near the crease.
Arrange vegetables over chicken.
Spoon reserved marinade over vegetables.
Fold over remaining halves of parchment hearts.
Starting with rounded edge of each heart, pleat and crimp edges together to make a seal.
Twist end tightly to seal.
Bake chicken in parchment at 350Â° for 20 minutes or until bags are puffed and lightly browned and chicken is done.