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Lemon Orange Chicken En Papillote With Tarragon And Vegetables

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  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)

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: 
Main Dish

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 138 Calories from Fat 35

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 0.4 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 417.7 mg17.4%

Total Carbohydrates 8 g2.6%

Dietary Fiber 2.4 g9.8%

Sugars 3.2 g

Protein 18 g36.6%

Vitamin A 116.5% Vitamin C 50.9%

Calcium 4.9% Iron 12.6%

*Based on a 2000 Calorie diet

Lemon Orange Chicken En Papillote With Tarragon And Vegetables Recipe