Chicken Breast with Zucchini and Tomatoes in Parchment Paper

When chicken breasts are baked in protective parchment paper (en papillote), they do not dry out during cooking. You can add any desired extras, such as vegetables, spices, and herbs.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Meat, chicken, breasts

  • 1 piece Lemon, fresh, without shell

  • 1 piece Small pumpkins

  • 2 piece Tomato, red

  • 2 spoons Oil, olive

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, white

Steps

  1. Preheat the oven to 200 degrees Celsius. Rinse the chicken breast halves under running water and dry them with paper towels. Season them with pepper and salt. Wash and clean the lemon and vegetables. Slice the lemon into thin rounds, cut the tomatoes into smaller pieces, and slice the zucchini into half-moons. Lightly season the chopped vegetables with salt.

  2. Cut four larger square sheets of parchment paper. Place a piece of chicken breast in the center of each square. Surround it with lemon slices, zucchini, and tomatoes. Drizzle everything with a little olive oil. Fold the ends of the paper together and press or twist them well to create sealed packets.

  3. Place the prepared packets on a large baking tray and bake in the preheated oven for 25 minutes.

  4. Serve the packets on plates and accompany them with your chosen side dish. Be careful when opening them to avoid getting burned by the hot steam.

Nutrition Information (Per 100g)

  • Calories: 120.97 kcal
  • Fat: 6.9 g
    • Saturated Fat: 1.3 g
  • Carbohydrates: 1.4 g
    • Sugars: 0.56 g
  • Protein: 11.46 g
  • Fiber: 0.37 g

Advice

En papillote is a French term for baking in parchment paper. You can also add any fresh or dried herbs (rosemary, basil, parsley, cilantro, etc.) as desired.