Sometimes the way a dish presents itself on a plate, is just as important as the way it tastes. Tara Teaspoon, who wrote the new cookbook Live Life Deliciously, came by Tonia's Kitchen to talk about her idea for something called Chicken and Paper. You simply layer chicken and vegetables on top of each other and wrap each individual portion in parchment paper. Then bake the chicken inside the parchment. Each diner gets their own wrapped chicken portion, and it looks amazing. Of course the taste is paramount, and Tara told Tonia the slow cooked chicken blends perfectly with the selected vegetables. A feast for both the taste buds and the eyes!
- 4 chicken breasts boneless skinless
- ⅓ cup flat-leaf parsley finely chopped
- 1 clove garlic minced
- Zest of 1 lemon
- ¾ tsp kosher salt
- ¼ tsp red-pepper flakes
- ⅓ cup golden raisins
- 3 tbsp pine nuts toasted
- Heat oven to 400ºF. Place each chicken breast between two sheets of plastic wrap and pound to an even ½-thickness. Prepare four 20-by-30-inch pieces of parchment: fold in half and cut into a half-heart shape. Unfold and place chicken on one side of each paper.
- In a bowl combine parsley, garlic, zest, salt and red-pepper flakes. Divide mixture among chicken breasts, covering the surface of each piece. Sprinkle with raisins and nuts.
- Fold parchment over chicken breasts and pleat in 1-inch increments, folding edges over tightly to seal packet. Fold the last pleat underneath the packet. Place packets on a baking sheet; bake until packets are puffed and chicken is cooked through, 15 min.
- Carefully transfer packets to plates, cut the paper across the top and tear to open.
