Chicken Breasts en Papillote
Source of Recipe
allfood.com
Recipe Introduction
Menu: Chicken breasts en papillote - chicken and fresh vegetables baked in foil, curried couscous, and honeydew slices with raspberry sauce.
Heads Up:
Lucky for You - We are not asking you to cut out parchment paper in the shape of a butterfly (papillote means butterfly in French) for these packets. We've kept it simple. Make the packages with aluminum foil. If you want to make it really simple, buy Reynolds Wrapper Pop-Up sheets, which are already cut. (Use 2 per package.)
Makes 4 Servings
Menu Gameplan:
Step 1: assemble and bake the chicken breasts en papillote
Step 2: while the chicken is baking, make the curried couscous
Step 3: serve
Here's How to Make It in 20 Minutes:
Before You Start:
Preheat the oven to 400F to bake the packets.
Step 1: assemble and bake the chicken breasts en papillote
4 thin-sliced chicken cutlets (1 1/4 pounds total weight)
Salt and pepper to taste
1/4 cup chopped fresh basil leaves
1 cup carrot slices
1 cup thin red pepper slices
24 small trimmed snow peas
8 teaspoons olive oil
1/4 cup dry white wine
1. Preheat the oven to 400F. Cut out 4 12-inch squares of heavy-duty aluminum foil.
2. Rinse the chicken cutlets and pat dry. Season on both sides with salt and pepper.
3. Chop enough basil leaves to measure 1/4 cup. In a medium bowl, combine the basil, carrot and pepper slices, and snow peas.
4. Drizzle each square of foil with 2 teaspoons olive oil. Place a cutlet on each square top with 1/4 of the vegetable mixture; sprinkle 1 tablespoon white wine over the top. Crimp the edges of the foil airtight to form 4 well-sealed packages. Place on a baking sheet. Place the 4 packets on a baking sheet. Bake 7 minutes.
Step 2: while the chicken is baking, make the curried couscous
2 cups fat-free reduced-sodium chicken broth or water
2 teaspoons curry powder
1 tablespoon olive oil or butter
Salt and pepper to taste
1 1/2 cups plain couscous
1. In a 1-quart saucepan with a lid, combine the chicken broth or water, curry powder, olive oil or butter, and salt and pepper. Cover and bring to a boil over high heat.
2. Stir in the couscous. Remove the pan from the heat, cover, and let stand for 5 minutes, until all the liquid is absorbed. Fluff the couscous with a fork and keep it warm.
Step 3: serve
1. At serving time, place 1 foil package on each of 4 dinner plates. Using scissors and averting your face to avoid the steam that escapes, cut open the foil.
2. Serve the couscous with the chicken, either alongside or on a separate plate.
3. When ready for dessert, divide the melon slices among 4 dessert plates and either top with the raspberry sauce or serve it separately.
Ingredients Shopping List:
Thin-sliced chicken cutlets
Fresh basil leaves
Dry white wine
Couscous
Honeydew slices (from the produce department)
Raspberry sauce or quick-thaw raspberries
from the salad bar
Carrot slices
Red pepper strips
Trimmed snow peas
Ingredients From Your Pantry:
Salt and pepper
Olive oil
Fat-free reduced-sodium chicken broth
Curry powder
F.Y.I:
"No clean-up is my idea of bliss! Also, 300 calories for a main dish is hard to beat, especially when it's tasty."
- minutemeals' chef Hillary says
Nutrition Information Per Serving:
Chicken Breasts en Papillote
Single serving is 1/4 of the total recipe
CALORIES 297; PROTEIN 34g; CARBS 7g; TOTAL FAT 12g; SAT FAT 2g; CHOLESTEROL 82mg; SODIUM 104mg; FIBER 3g
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