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Lemon Orange Chicken En Papillote With Tarragon And Vegetables

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Ingredients
  Chicken breast cutlets 1 Pound
  Grated lemon zest 1 Teaspoon
  Grated orange zest 1 Teaspoon
  Dried tarragon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Orange juice 1 Tablespoon
  Olive oil 2 Teaspoon
  Snow peas 1⁄4 Pound
  Carrots 2
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
Directions

1. Preheat oven to 425°F. Cut 4 pieces of parchment paper or aluminum foil to 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 each. Season chicken with lemon zest, orange zest, tarragon, salt, and pepper. Drizzle on lemon juice, orange juice, and olive oil. Scatter snow peas, carrots, and scallions over chicken. Fold hearts over and crimp edges to seal completely.
3. Place on a baking sheet and bake 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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