Ginger Chicken en Papillote

Ginger Chicken en Papillote is cooked in a parchment paper pouch so the breasts come out  moist and flavourful!  You will want to make them again and again!

Take Me to the Recipe!

 

You can use foil if you don’t have parchment paper.  In French cuisine they call this ‘en papillote’ and in Italian it is ‘al cartoccio’.  It just means to cook it in a pouch which sort of steams the chicken and  locks in all the flavours it is cooked with.

These breasts are so full of flavour with all the Asian elements -rice wine, oyster sauce, fresh ginger.

Ginger Chicken

I think I got the recipe from an Eating Well magazine years ago when they were hardcopy.  There is a website EatingWell but I am not sure if it is the same magazine.  In any case I could not find this exact recipe on line anywhere.

Sides

I have always served it with this delicious Cinnamon Fried Rice.  This rice dish is also very aromatic with a nod toward Indian cuisine.  They go together very well so I call it fusion cooking!

Cinnamon Fried Rice

I also served these vegetables in a  Super Simple Stir Fry because I didn’t want the vegetables to compete with the bold flavours already in the chicken and rices dishes.

Simple Stir Fry

One thing to watch for in the Ginger Chicken en Papillote recipe is that the fresh ginger root should be finely julienned. If it is too coarse it will be tough and quite hot.

Be sure to wrap the chicken so the pouch is sealed.  There should be no gaps that would allow the steam or juices to escape.  My package below has the long side not tucked under.  It was sealed because it was the 2nd layer of  parchment overlapping the top. But – I was careful with the others to have that long edge on the underside of the breast packet.

chicken-wrapped-in-parchment

The directions often say to allow each diner to open their pouch at the table.  I find this messy.  There can be liquid that accumulates in the pouch.  It serves as a pan juice but it may not be the quantity you want on your plate.  Then you have the paper waste to deal with.

So – I am not going for that.  I open the pouches and transfer the meat to a serving dish along with the juices.  Then people can determine how much ‘jus’ they want on their plate and there is no unsightly paper or foil to deal with at the table.

Believe me… I thought for a long time how I could make this look fun and attractive.. tie with ribbon? Origami pouch?  But I kept coming back to the 2 issues of juice and waste.  So.. I had to dispense with the diner surprise concept.

Besides – this dish is so delicious it doesn’t need any amping up presentation-wise.

 

 

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Ginger Chicken en Papillote is cooked in a parchment paper pouch so the breasts come out  moist and flavourful! 
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Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees.
  2. Coat chicken breasts with soy sauce. Let them rest while you prep the rest of the recipe.
  3. Peel the ginger root and cut into 6 one inch pieces. Julienne each piece into very fine lengths.
  4. Mix rice wine, oyster sauce, sugar, salt and pepper together in a cup.
  5. Heat oil in a sauce pan or wok. Add mushrooms and rice wine mixture. Saute until liquid has evaporated substantially - about 10 minutes. Add the green onions and cook another minute.
  6. Brush one half of the square of parchment paper with sesame oil, leaving an edge of a couple of inches. Position the chicken breast on the far edge of the oiled area.
  7. Top with 1/6 of the mushroom mixture and 1/6 of the ginger. Wrap the paper around the chicken breast on the long side of the breast. It should make one full round plus half a second round, so the edge ends up on the underside of the breast. Carefully crease the 2 ends of the paper closed and tuck under the breast. Be sure the wrapped chicken has no openings or it will not cook properly.
  8. Repeat with the remaining breasts.
  9. Place packets on a sheet pan. Do not crowd the packets. Bake at 375 degrees about 30 minutes.
  10. When chicken is done, transfer breasts and toppings to a serving platter. (See Note 1)
Recipe Notes

Note 1:  You can plate the closed packet and allow each diner to cut open their packet at the table. You will need to provide scissors for them to cut an X opening on the top of the packet.

Nutrition Facts
Ginger Chicken en Papillote
Amount Per Serving
Calories 170 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 70mg 23%
Sodium 487mg 20%
Potassium 189mg 5%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 8g
Protein 22g 44%
Vitamin C 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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Ginger Chicken en Papillote is cooked in a parchment paper pouch so the breasts come out  moist and flavourful!  You will want to make them again and again!

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