Recipes

Chicken En Papillote With Zucchinis And Rosemary

Chicken En Papillote With Zucchinis And Rosemary
4 from 1 ratings
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Parchment paper and herbs do the heavy lifting in this incredibly aromatic and flavorful grilled chicken recipe. Strong flavors of rosemary and goat cheese finish off the dish. Pair with a structured red wine such as a Bordeaux wine from Saint-Emilion or Pomerol.
Servings
6
servings
Ingredients
  • 6 chicken breasts
  • 4 large zucchinis (or 6 small)
  • 3½ ounce ash-rind goat cheese
  • 1 clove garlic
  • thyme and bay leaves
  • 6 sprigs rosemary
  • olive oil
  • salt and pepper
Directions
  1. Preheat oven to 425°F. Wash the zucchinis, cut in 2 and slice into thin rounds (unpeeled).
  2. Arrange the zucchinis on 6 sheets of parchment or aluminium paper (1 per person).
  3. Lay one fillet on each sheet, on top of the zucchinis.
  4. Salt and pepper, then add chopped garlic, thyme and/or bay leaves finely chopped to taste.
  5. Top off with 2 slices of goat cheese per sheet, a sprig of rosemary and a little olive oil drizzled across the top. Fold and close sheets, en papillote-style. Bake in oven for 10 minutes. Serve warm.
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