Experimenting "en Papillote" Style

Last week, I tried a completely new technique--en papillote. I was inspired by Cynthia Furey over at Furey & the Feast when I saw how simple it seemed to do...and I'm always looking for a new chicken recipe! Since this was the first time I've ever "en papilloted," I decided to follow her recipe almost to the tee, but of course, I always I have to change it just a little bit. Nothing major here, but I reduced the amount of olive oil because it seemed like a lot and used some frozen basil since that's what I had on hand. I also didn't tie the packets, but cut the paper into large heart shapes and folded the edges. Her method probably keeps the juices from leaking as mine did a little, but I just don't have the patience to dig out the string...


The result was a flavorful, moist piece of chicken that I served alongside some couscous cooked in chicken stock and mixed with parsley...all the better to soak up those yummy juices!

Chicken en Papillote with Basil and Cherry Tomotoes
slightly adapted from Furey & the Feast
Text-Only Version

3 boneless, skinless chicken breasts
Salt and pepper
3 Tbl olive oil
1 medium onion, sliced
3 garlic cloves, sliced
6 Tbl white wine
15 cherry tomatoes (red and yellow), halved
3-6 tsp chopped or chiffonade basil (leaves or frozen)

Parchment paper, cut into three large hearts

Preheat the oven to 400 degrees F. Place one chicken breast into each parchment paper hearts. Salt and pepper to taste. Drizzle each with 1 Tbl olive oil. Add 1/3 of the onion, garlic, tomatoes, garlic, and 1-2 tsp chopped basil onto the top of each breast. Drizzle with each with 2 Tbl of wine.


To fold the paper, start at the rounded end and fold a small piece over. Continue to do this, overlapping each fold, until you reach the point. Fold the point under the packet. Place the packets on a rimmed baking sheet and place in the oven for 35-40 minutes or until the thermometer placed inside the chicken reads 165 degrees F.

Cut the paper open and serve.