Chicken and Vegetables en Papillote
Yield: about 1 serving
Ingredients
1 kale leaf, stem removed, leaf washed, and rough-chopped into bite-sized pieces
¼ cup matchstick cut yellow, red, and/or orange pepper
¼ cup julienne sliced carrots
½ cup bias-cut zucchini, about ¼ inch thick
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground pepper
1 boneless, skinless chicken breast, about ½ inch thick
2 tablespoons chicken or vegetable stock
1 chive, sliced into small circles
Procedure
Preheat oven to 400 degrees.
Cut one 12-by-17-inch piece of parchment. Fold in half crosswise to make a crease, then unfold and lay flat. Set aside on top of foil on baking sheet. (Do not wrap foil around pan.)
In a medium bowl, toss together kale leaves, peppers, carrots, and zucchini, and oil. Season to taste with salt and pepper.
Season chicken with salt and pepper.
Place vegetable mixture on one side of creased parchment near the crease, then top with chicken, stock, and chives. The other side of parchment should be clear of any food as it will be pulled over to wrap the dish.
Fold parchment over, to cover chicken and vegetables, then make small overlapping pleats to seal and create half-moon-shaped packets. (If you cannot make the parchment pleats stay together, do your best and pull up the sides of foil over the package. Close the foil together to seal.)
Bake on baking sheets until chicken is cooked through (about 22 minutes).
Transfer to plate; serve immediately, carefully cutting packet open with kitchen shears.