Parchment Paper-Wrapped Chicken Is A Total Game-Changer
NEWS
By ROBERT HAYNES-PETERSON
To upgrade the flavor of chicken breast, bake it in heat-resistant parchment paper. By sealing the chicken inside, you essentially both roast and poach it to tender goodness.
Also called en papillote, it's a technique more commonly associated with cooking fish, but it works well with a variety of lean proteins, including chicken and pork loin.
This technique works because the sealed pouch traps natural moisture, along with any added moisture from citrus slices or vegetables, to create steam which can't escape.
It not only helps cook the meat quickly but infuses it with moisture and flavor. It amplifies flavors and aromatics from added ingredients in a way that using an open dish can't.
With chicken breast, it prevents it from drying out, and herbs and flavorings infuse nicely. It is delicious on its own and is easily shredded for chilis, tacos and salads.
There's another benefit: Cleanup is significantly easier. Once you've removed the meat and any veggies, pull it all up and discard everything into the compost bin or trash.
