Chicken en Papillote

Chicken en Papillote

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Rating

Description

The French prince: Jean-Georges Vongerichten, executive chef and co-owner of Jean-Georges, Jo Jo, Lipstick Cafe, Mercer Kitchen, and Vong in New York City. What you'll love: No-mess cooking — just wrap the chicken and vegetables in foil, then bake and serve. Our taster says it all: "Super easy and very delicious."

Ingredients

8 sheets aluminum foil, each 18 inches long
4 tsp grapeseed oil
2 cups watercress leaves
4 boneless chicken breast halves (1 lb)
Freshly ground black pepper
1 cup diced mango (about 2 mangoes)
8 shiitake mushroom caps
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup red wine vinegar
1 tbsp grated ginger
2 cloves garlic, peeled and minced

Directions

  1. Preheat the oven to 500°F. To prepare foil packets, place a sheet of foil directly on top of another; make 4 of these 2-sheet sets. Smear 1 tsp grapeseed oil to the size of a chicken breast in the center of each top sheet. Place 1/2 cup watercress over oil, then place a chicken breast on top of watercress. Sprinkle with pepper. Arrange mangoes and 2 mushroom caps on top of and around each piece of chicken. Crimp the packet edges up slightly. Bring soy sauce, ketchup and vinegar to a boil, then stir in ginger and garlic. Remove the pan from heat and pour 1/4 sauce over each chicken breast. Fold foil over each chicken breast in half and tightly crimp the edges to close the packets. Heat a baking sheet in the oven 1 minute and place the 4 packets on the sheet. Bake 12 minutes, then remove from oven. Slit the top of the packets to serve (be careful; steam will come out), or let diners open their own packets.

Tags

    Chicken Garlic Ginger Mushroom Bake Low Fat Dinner Mango Watercress Soy Sauce Self Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
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