Baking Chicken Breasts In Oven Parchment Paper Bake Chicken Breasts in Parchment Paper for Juicy and Tender Results

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Prep:
5 mins

Cook:
20 mins

Total:
25 mins

Serving:
1 serving
Nutrition Facts (per serving)
204 Calories
4g Fat
2g Carbs
37g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 1
Amount per serving
Calories 204
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 6%
Cholesterol 102mg 34%
Sodium 671mg 29%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 37g
Vitamin C 7mg 37%
Calcium 25mg 2%
Iron 1mg 8%
Potassium 335mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baking boneless, skinless chicken breasts can be tricky business since the white meat can easily dry out in the oven. But when wrapped inside parchment paper (called en papillote) along with herbs and slices of citrus, the chicken becomes moist, tender, and juicy; the parchment paper seals in the moisture, so the chicken steams in its own juices and retains a lot of flavor. This chicken is perfect to use in sandwiches, salads, casseroles, and soups, and is also a simple and foolproof way to cook a lot of chicken at one time.

Ingredients

  • 1 medium boneless, skinless chicken breast

  • Kosher salt, to taste

  • Freshly ground pepper, to taste

  • 1 tablespoon mixed herbs and spices of choice, optional

  • 2 slices lemon, lime, or orange

Steps to Make It

  1. Gather the ingredients. Heat the oven to 425 F.

    Ingredients for making chicken breasts in parchment paper

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  2. Place a 12 x 12-inch sheet of parchment paper on a large cookie sheet. Fold it in half and cut it into a half-heart shape.

    Put parchment paper on cookie sheet

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  3. Unfold the paper and place the chicken breast in the center of one side.

    Place chicken breast in center of heart-shaped parchment paper

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  4. Sprinkle the chicken with salt, pepper, and herbs and spices, and top with lemon, orange, or lime slices.

    Sprinkle chicken with herbs and add lemon slices

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  5. Bring the edges of the paper together and fold together to crimp closed. Be sure to leave some room inside the bundle for heat expansion, which will happen as the chicken bakes. 

    Bring the edges of the paper together over the chicken

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  6. Bake for 15 to 20 minutes or until the chicken registers 165 F on an instant-read meat thermometer. 

    Bake chicken in parchment paper

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  7. Remove the bundle from the oven and slit open the parchment paper; be careful that the steam doesn’t burn you.

    Remove chicken from oven

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  8. Place on a plate and peel the parchment paper back a bit.

    Peel parchments paper back and serve

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  9. Pair with your favorite sides or slice and use in sandwiches or soups. Enjoy.

Tips

  • All ovens are different, and chicken breasts can vary in size, so the baking time might be longer or shorter. Make a note of how long the chicken takes so it will be cooked perfectly every time.
  • You can make as many bundles as you like and bake them at the same time. Make sure they are in a single layer and there is 1 inch of space surrounding each bundle.
  • If making extra chicken to use later on, let it cool completely and chop, shred, or leave it whole. Pack in airtight containers or wrap well and freeze for up to three months. Thaw in the refrigerator overnight before using.

Recipe Variations

If you plan to eat this chicken as a main course, you may want to add a few ingredients to the parchment packets. When including vegetables, you should add a fat (oil or butter) or liquid (white wine or vinaigrette) to the packet.

  • Place vegetables, such as sliced zucchini, green beans, or asparagus, underneath the chicken.
  • Top the chicken with chopped cherry tomatoes or mushrooms along with some fresh herbs.
  • Give the chicken a Mediterranean twist by including Kalamata olives, sun-dried tomatoes, and feta cheese.
  • Create a bit of French flair with fresh tarragon and butter along with thinly sliced potatoes.

Video about Baking Chicken Breasts In Oven Parchment Paper

Parchment-Baked Chicken 4 Ways

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Here is what you’ll need!

Parchment-Baked Chicken 4 Ways
Serves 1

TOMATO PESTO CHICKEN

INGREDIENTS
12×18 inches parchment paper or aluminium foil
1 chicken breast
5 ounces asparagus
1 roma tomato, sliced
2 tablespoons pesto
1 tablespoon olive oil
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Cut the ends of the asparagus and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle on salt and pepper.
5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!

BARBEQUE

INGREDIENTS
Parchment paper or aluminium foil, 12×18 inches
1 chicken breast
1 small potato, sliced
1/4 onion, sliced
3 tablespoons barbecue sauce
1 tablespoon olive oil
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up
3. Quarter the potatoes and thinly slice the onion.
3. On one half, lay down the cut potatoes, drizzle on oil and sprinkle on salt & pepper.
4. Lay the chicken on the potatoes, season with salt and pepper and spread on the barbecue sauce. Top with sliced onions.
5. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
6. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
7. Enjoy!

GARLIC PARMESAN CHICKEN

INGREDIENTS
Parchment paper or aluminium foil, 12×18 inches
1 chicken breast
1/2 zucchini, sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons parmesan
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Slice the zucchini into rounds and lay them on one half of the parchment paper.
4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.
5. Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!

FAJITA CHICKEN

INGREDIENTS
Parchment paper or aluminium foil, 12×18 inches
1 chicken breast
1/2 red pepper, sliced
1/2 yellow pepper sliced
1/4 red onion, sliced
3 tablespoons salsa
1 tablespoon Mexican cheese blend
1 tablespoon olive oil
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Thinly Slice the peppers and onion and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle on salt & pepper.
5. Lay the chicken on the peppers, season with salt and pepper, and spoon on salsa. Top with cheese.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!

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