Discover the magic of cooking 'en papillote' with this simple yet elegant recipe for Chicken Fillet in a Parchment Envelope. This classic French technique, which literally means 'in paper,' involves baking food in a sealed pouch, allowing it to steam in its own juices. The result? Incredibly moist, tender, and flavorful chicken that's infused with the aroma of herbs and sweet peppers. It's a healthy, mess-free method that's perfect for a quick weeknight dinner or for impressing guests. Let's get cooking!
Chicken fillet in a parchment envelope
Ingredients for Chicken Fillet in a Parchment Envelope
- 400 g chicken breast fillet
- 1/2 teaspoon each of curry powder for chicken and black pepper
- 1/2 red bell pepper
- 2 sprigs of parsley
- 1 teaspoon olive oil
- salt
How to Cook Chicken Fillet in a Parchment Envelope
Marinating the chicken.
Making several cuts in the marinated chicken fillet with a sharp knife.
Slicing the pepper into long, thin strips.
Marinate the chicken. Rub the fillet with salt, curry powder, and ground black pepper. Wrap it in plastic wrap. Leave it in the refrigerator for 5-6 hours or overnight.
With a sharp knife, make several cuts into the marinated chicken fillet. The slices should be about a centimeter thick. To avoid cutting the meat all the way through, it’s best to place guides on the cutting board, for example, two thick bamboo sticks. The knife will stop at the sticks, and the chicken breast will be sliced correctly.
Cut the sweet bell pepper in half, remove the seeds, and rinse under running water. Slice the pepper into long, narrow strips.
Inserting pieces of sweet pepper into the cuts of the chicken breast.
Placing the remaining sliced pepper on a large sheet of baking parchment.
Placing the prepared chicken fillet on top of the pepper.
Insert the pieces of sweet pepper into the cuts in the chicken breast. You can put two strips of pepper in each cut to make it juicier.
On a large sheet of parchment paper for baking, place the remaining sliced pepper and drizzle with olive oil. The pepper will prevent the meat from burning.
Place the prepared chicken fillet on top of the peppers.
You can use any herbs you like – cilantro, dill, or it will be delicious with leek.
Add sprigs of parsley. You can use any herbs you like – cilantro, dill, or it will be delicious with leek.
Twisting the edges of the bundle and tying them with thread or string.
Preheating the oven to 195-200 degrees Celsius.
After 10 minutes, turn off the heat and leave the chicken fillet in the oven for another 40-50 minutes.
Lift the edges of the parchment paper and fold them so that the seam is on top. Twist the ends of the packet tightly and tie them with thread or string.
Preheat the oven to 195-200°C (385-390°F). Place the chicken fillet in the parchment envelope on a baking sheet.
Place the baking sheet in the preheated oven. After 10 minutes, turn off the heat and leave the chicken fillet in the oven for another 40-50 minutes. The oven will gradually cool down, but the chicken will continue to cook – it will bake through without overcooking, remaining juicy.
After an hour, take the baked fillet out of the oven, unwrap it, and serve immediately.
After an hour, take the baked fillet out of the oven, unwrap it, and serve immediately. You can also let it cool and store it in the refrigerator for a few hours. Chilled meat is easy to slice thinly, making it a great idea for sandwiches.
And there you have it—a perfectly cooked, juicy chicken fillet, straight from its parchment parcel! The beauty of this dish lies in its simplicity and the incredible flavor it delivers. Serve it immediately with a side of fluffy rice, a fresh green salad, or some roasted vegetables to make it a complete meal. Don't be afraid to experiment with other vegetables like zucchini, cherry tomatoes, or a few slices of lemon. Enjoy this delightful and healthy culinary creation!
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