Preparation 15 minutes
Cooking time 15 minutes
Servings4
Herb Chicken Breasts en Papillote
A healthy cooking method that helps your chicken breasts stay tender and juicy.
List of ingredients
- 4 plain skinless, boneless chicken breasts
- 4 stems fresh oregano or 5ml (1 teaspoon) dried oregano
- 4 stems fresh basil or 5ml (1 teaspoon) dried basil
- 4 stems fresh tarragon or 5ml (1 teaspoon) dried tarragon
- 1/2 onion, chopped
- 1 clove of garlic, chopped
- 45ml (3 tablespoons) old-fashioned mustard
- 60ml (1/4 cup) white wine
- 80ml (1/3 cup) 35% cooking cream
- Ground black pepper to taste
Preparation
- Preheat the oven to 425°F (215°C) or barbecue to a high heat.
- Tear off 4 large strips of aluminum foil and place on top of each a piece of parchment paper to prevent the chicken from sticking.
- Place a chicken breast on each piece of parchment paper; add one stem of each herb or 1/4 of the dried herbs.
- Mix the rest of the ingredients and divide among the chicken.
- Fold over the paper and seal, cooking for 15 - 18 minutes.
- Serve the chicken with all the papillote’s content immediately.
Tip
from the chef
- Serve this chicken with a side of vegetable papillote. On an aluminum foil paper, add all your favourite vegetable, olive oil and fresh herbs. Fold over and seal the foil and then cook for 15 - 20 minutes on barbecue.