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Chicken in Papillotes with Vegetable Julienne
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 15 - 20 mins
- Yields 4 to 6 servings
Preparation
What You Need
4
boneless chicken breasts, 5 oz (150 g) each
2 oz
(60 g)
carrot, julienned
2 oz
(60 g)
leek, julienned
2 oz
(60 g)
celery, julienned
2 oz
(60 g)
green cabbage, minced
3/4 cup
(175 ml)
chicken broth
2 tbsp
(30 ml)
honey
2 oz
(60 g)
Canadian Triple Crème, Brie
or
Camembert cheese
Salt
Pepper
Instructions
Place chicken breasts between two sheets of plastic wrap and flatten with a rolling pin.
Sauté vegetables 3 to 4 minutes in a non-stick frying pan. Season with salt and pepper.
Have ready 4 large sheets of aluminum foil. Place a chicken breast on each one and top with vegetable julienne and Canadian Triple Crème, Brie or Camembert. Season with salt and pepper. Shape each sheet so that it is like a bowl and pour in broth and honey. Close sheet (make sure the cheese is not in contact with foil) and seal so it won't leak.
Cook in oven preheated to 375 °F (190 °C) for 10 to 12 minutes, or on the BBQ. Remove from oven and serve immediately.
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