Steamed Chicken in Packages, also known as cooking en papillote, is a simple and elegant way to prepare boneless, skinless chicken breasts. This delightful method involves wrapping the chicken along with flavorful ingredients like ripe tomatoes, fragrant herbs, and zesty lime juice in parchment paper or aluminum foil. The packages are then baked in the oven, allowing the chicken to cook to tender perfection while infusing it with the delicious aromas and flavors of the added ingredients. The result is a visually appealing and deliciously moist chicken dish that’s perfect for impressing guests at the dinner table or creating a delightful family meal.
MAKES: 4 servings
TIME: 1 hour
INGREDIENTS:
- 4 boneless, skinless chicken breast pieces (3 whole breasts), about 1 1/2 pounds
- 4 thick slices ripe tomato
- Salt and freshly ground black pepper
- 12 fresh tarragon leaves or about 1/2 teaspoon dried tarragon, or use basil, chervil, or dill
- About 2 tablespoons extra virgin olive oil
- Freshly squeezed lime juice
INSTRUCTIONS:
- Heat the oven to 450°F.
- Tear off two 1-foot-square pieces of aluminum foil and stack them on top of each other. Alternatively, you can use traditional parchment paper. Place one chicken cutlet on the foil (or parchment paper) and top it with a slice of ripe tomato. Sprinkle the tomato with salt, pepper, and tarragon (or your choice of herbs). Drizzle a bit of extra virgin olive oil and a splash of freshly squeezed lime juice over the top.
- Carefully seal the foil or parchment paper to create a well-sealed package. Repeat this process for the remaining chicken cutlets and ingredients. Another option is to layer all the ingredients neatly in a Dutch oven or covered baking dish. If desired, you can prepare the packages in advance and refrigerate them for up to 4 hours before baking.
- Place the sealed packages in a large baking dish and bake in the preheated oven for about 20 minutes. Check the chicken after 15 minutes if you are using a baking dish. The chicken should be white and tender when fully cooked.
- Once the packages are done baking, serve them closed to each diner. Allow everyone to open their own package at the table, unveiling the delightful aroma and flavors within.
VARIATIONS:
- Chicken Cutlets with Broccoli and Sun-Dried Tomatoes in Packages: Substitute ripe tomatoes with a small piece of oil-cured sun-dried tomato and add 2 or 3 small broccoli florets. Use marjoram, thyme, or oregano as the herb and replace lime juice with freshly squeezed lemon juice.
- Chicken Cutlets with Grated Vegetables in Packages: Mix together about 1/2 cup each (3 cups total) of mixed grated vegetables such as carrots, zucchini or summer squash, onion, potatoes, turnips, sweet potatoes, or winter squash. Use this as the first layer in the package. Include the tomato if it’s in season. Sprinkle a few drops of balsamic or other vinegar over the top and omit the lime juice.
- Chicken Cutlets with Peas in Packages: Use shelled fresh peas or frozen peas (no need to thaw). Omit the tomato and use any of the listed herbs or substitute mint. Start each package with 1/2 cup of peas, sprinkle with salt and pepper, then add the chicken, a piece of butter, a squeeze of lemon or orange, and another sprinkle of salt and pepper.
Steamed Chicken in Packages is a wonderful way to elevate the flavors of chicken and create an enjoyable dining experience. With its delightful combination of textures and aromatic herbs, this dish is sure to become a favorite on your dinner table. Whether served for a special occasion or a weeknight family meal, this steamed chicken recipe is sure to impress and satisfy.
