Chicken: Oriental Chicken in Parchment
Source of Recipe
1,000 Low-fat recipes
List of Ingredients
1/2 teaspoon asian sesame oil
1 clove garlic, crushed
1 teaspoon finely grated fresh ginger
1 teaspoon low salt soy sauce
2 tablespoons sherry
1 pound skinless boneless chicken breast cut into 2 portions
2 tablespoons julienned leeks
1/2 carrot, cut into matchsticks
1/4 cup julienned red bell peppers
2 slices fresh ginger, peeled Recipe
Combine the sesame oil, garlic, grated ginger, soy sauce and sherry. Pour over the chicken and cover, and refrigerate for at least 2 hours. Cut 2 pieces of parchment paper, each piece a little more than double the size of each piece of chicken. Fold the sheets of parchment paper in half.
Divide the ingredients in two equal portions and arrange as follows for both packets: put the leeks on one side of the folded parchment, arrange the carrots on top of the leeks, followed by the chicken. Crisscross the bell peppers over the chicken and place the ginger slice next to the chicken.
Fold the other half of the parchment paper over the chicken, and with tight creases seal the edges of the packets. These can be prepared several hours ahead of time to this point.
Place the closed packets in a baking dish and bake in a preheated 350 degree oven for 30 minutes. Remove the packets from the oven and cut an X in the top of each, being careful of escaping steam. Cut up the chicken and portion out according to your menu plan.
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