Recipe from How to Cook Everything.
Chicken Cutlets and Tomatoes in Packages
Makes: 4 servings
Time: 1 hour
You can steam chicken directly over water, but better, in my opinion, is to steam the chicken, along with the flavorful juices of wine, tomato, oil, or stock, in a wrapped package in the oven. This method—traditionally called cooking en papillote—is simple and foolproof. It’s also impressive to serve individual packages at the table, using either parchment paper or aluminum foil to wrap the chicken and its seasonings. Easier still, if not quite as attractive, is to combine everything in a covered glass or ceramic baking dish.
Other protein you can use in this recipe: any cutlets—pork, veal, or turkey.
4 boneless, skinless chicken breast pieces (3 whole breasts), about 1 1/2 pounds
4 thick slices ripe tomato
Salt and freshly ground black pepper
12 fresh tarragon leaves or about 1/2 teaspoon dried tarragon, or use basil, chervil, or dill
About 2 tablespoons extra virgin olive oil
Freshly squeezed lime juice
1. Heat the oven to 450°F. Tear off two 1-foot-square pieces of aluminum foil and put one on top of the other (the more traditional parchment paper is, of course, also acceptable). Put a chicken cutlet on the foil; top with a slice of a tomato, sprinkle with salt, pepper, and tarragon, and add a drizzle of oil and lime juice. Seal the package and repeat the process. Alternatively, layer all the ingredients neatly in a Dutch oven or covered baking dish. (At this point, you may refrigerate the packages or dish for up to 4 hours before proceeding.)
2. Put the packages in a large baking dish and bake for about 20 minutes; the chicken will be white and tender when finished. If you’re cooking in a baking dish, check after 15 minutes. Serve closed packages, allowing each diner to open his or her own at the table.
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