Chicken Breast and Bok Choy in Parchment
Just like fish in parchment, chicken in parchment stands out as a quick and impressive meal that requires little effort. These can be assembled the night before and refrigerated until you walk in the door from work. Turn on the oven, throw them in, and sit back and put your feet up until dinner is ready.
Makes
Serving size
Ingredients
1 tablespoon Dijon mustard
1 tablespoon extra‑virgin olive oil
1 tablespoon fresh thyme leaves, chopped
2 cups bok choy, thinly sliced
2 carrots, julienned
1 small leek, thinly sliced
4 boneless, skinless chicken breasts
Black pepper, freshly grounded, to taste
4 lemon slices
Instructions
- Preheat the oven to 425°F.
- In a small bowl, mix the mustard, olive oil, and thyme.
- Prepare four pieces of parchment paper by folding four 18-inch pieces in half and cutting them like you would to create a heart. Open each piece and lay flat.
- In each piece of parchment, arrange ½ cup of bok choy, a small handful of carrots, and a few slices of leek. Place the chicken breast on top, and season with pepper.
- Brush the marinade over the chicken breasts, and top each with a slice of lemon.
- Fold the packets shut, and fold the paper along the edges to crease and seal the packages.
- Cook for 20 minutes. Let rest for 5 minutes, and open carefully to serve.
Cooking Tip
Bok choy works especially well in parchment, but any greens you have on hand can be substituted, as well as other vegetables, like sugar snap peas, asparagus, or broccoli.
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