Paper-Wrapped Chicken
- Yield 4 servings
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
Paper-Wrapped Chicken sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 4 cups sliced bok choy
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
- 4 6-ounce boneless, skinless chicken breasts or thighs (If the cook were you, the cook’d choose thighs because they’re tastier more forgiving if you leave the packets in too long!)
- 8 shiitake mushrooms, thinly sliced
- 2 large shallots, thinly sliced
Method
Set the oven to 450°F with the rack in the middle position. Grab 4 large parchment sheets, and fold each in half. Draw half a heart on each sheet so that when you cut them out, you get full hearts. You know—like this:
Unfold the paper hearts and lay them flat. Set a cup of sliced bok choy on one side of each heart. Scatter salt and pepper on the bok choy.
Salt and pepper the chicken, too. Then, place a piece of chicken atop each pile of bok choy.
Top with ¼ of the mushrooms and shallots. Spoon 2 tablespoons of All-Purpose Stir-Fry Sauce onto each mound.
Fold the other half of each heart over the top. Tightly crimp the edges together, starting at the top-center of each heart. At the pointed bottom end, twist the paper to seal well. Repeat steps for the three remaining chicken packets.
Set the parchment packets on a rimmed baking sheet. Roast in the oven for 15 to 20 minutes or until the chicken is fully cooked. The breasts should register 150°F on an instant-read thermometer , and the thighs should register 165°F.
As soon as the packets are out of the oven, carefully cut them open. Plate while it is hot!
Kitchen notes
- Feel free to substitute whatever veggies are in season in place of the bok choy!
