Seafood or chicken papillote+
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | pounds | Boneless fish fillets or |
| 2 | Boneless split chicken breasts | |
| 2 | tablespoons | Dry white wine |
| 2 | Sprigs of thyme | |
| 1 | tablespoon | Fresh lemon juice |
| Large piece of parchment paper cut into a heart shape | ||
Directions
Crease the heart shaped piece of parchment paper down the middle.
place it on a cookie sheet. place fish or chicken in one layer on one half of the heart leaving a 2" border. Place thyme on top of the fish or chicken and splash with wine and lemon juice.
Fold the other half of the heart over the fish. Starting at inner top of the heart turn and fold (at 2" intervals) working your way down to the bottom of the heart. At this point you simply twist the parchment so that it stays crimped shut (it will.) Place the cookie sheet in a 400 degree F. preheated oven for about 8 to 10 minutes for fish (depending on the thickness of the fillets) or about 15 to 20 minutes for chicken (again depending on the size. When the parchment has swollen like a balloon and is scorched a light brown the meat is done. Remove and cut open the papillote (avoiding steam) and enjoy.
Mary Riemerman
Submitted By MARY RIEMERMAN On 04-25-95