BBQ chicken en papillote

Guys! I finally organized the entire kitchen to my liking! Sure, I bet you’re asking yourself, “What the heck took you so long?!” Well, as you can imagine, this girl has a lot of kitchen implements, appliances, pots, and pans. When in doubt for gifts, people always add to the collection. It’s fantastic to have a hobby (ok, obsession)  that your friends and family support!

To celebrate, we’re making chicken en papillote. Don’t let the name fool you, it’s a fancy way to say cooking in parchment paper, and is about the easiest. I may be losing my mastery of the French language, but I’m just embarking on mastering all those French cooking techniques. Seems an ok trade-off for now.

Now that the kitchen is all set up, food photography is just a step behind, This will be the last of the iPhone shots, that I know you’ve all come to love <groan>. It also turns out that this meal doesn’t photograph the best. I questioned sharing it with you, but the presentation at table is just too good to pass up! So what we have are the technique photos instead.

Which works, because, this recipe is really more about the technique than the ingredients. This recipe is using the Homemade BBQ sauce I showed you last week, but you can really use whatever sauce you like. Substitute whatever you have on hand, change the quantities, omit stuff altogether, it’ll still be delicious. En papillote works great for fish too, layers of asparagus, lemon and capers, oh my! For fish, the cooking temp and time will change – 450 degrees for 10-12 minutes.

Either protein you choose to use, this meal is sure to impress. Enjoy!

BBQ chicken en papillote

Chicken en papillote

Layers on the heart shaped parchment

2 medium potatoes
2 chicken breasts
¼ cup thinly sliced brussel sprouts (about 5 sprouts)
Thinly sliced red onion
Feta cheese
Homemade BBQ sauce
Parchment paper

Preheat oven to 350 degrees. Wash potatoes and pierce several times with a fork. Microwave potatoes 2 ½ – 3 minutes. Set aside to cool.

While potatoes are cooling, take a piece of parchment paper about 3 times the size of the chicken breast. Fold parchment in half, and cut out into a heart shape.

When potatoes are cool enough to handle, slice thinly. Place in layers on one half of the parchment “heart.” Keep potatoes layered in a size that approximates the chicken breast. Top with chicken, then red onion, drizzled BBQ sauce, brussel sprouts, and a sprinkle of feta.

Fold parchment “heart” in half. Roll and fold paper beginning from top of heart. Continue rolling and folding in small sections until the entire packet is sealed. Place on a baking sheet and bake for 28 – 30 minutes.

Chicken en papillote2

Beginning from the top, just roll and fold your way around

To serve, plate the entire packet, and slice open at the table.

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