For ➊1 boneless chicken breast*
salt & pepper, to taste
½ ts chili powder
¼ ts paprika
¼ ts cayenne pepper
2 tbs olive oil
½ untreated lime
½ medium sized or 3 tbs onion, chopped
3 tbs celery, chopped
1 garlic clove, minced
½ carrot, cut into large chunks
2 tbs white wine
some basil chiffonade***
Preheat oven to 200°C.
Cut a few thin slices of lime, and place on sheet of parchment paper**.
Sprinkle salt, pepper, chili powder, paprika and cayenne pepper over chicken breast*.
Place chicken* over lime slices and squeeze juice from the rest of the lime over chicken. Drizzle with olive oil.
Throw in onion, celery, garlic, carrots, and white wine. Tightly twist parchment paper** into a package and tie with kitchen twine. Place on cookie sheet or in a tin and place in oven for 35 to 40 m. Unwrap package and serve hot.
Pour a glass of mild white wine like Muscadet.
**Use large aluminum foil instead. Close tightly.
***Optional.
Cooking 'en papillote' puts some, not too large ingredients in a parcel, most of the time for individual users. In a conventional oven, several parcels can be cooked at the same time. To make the parcel, parchment is used or metal foil, or, in Oriental cuisines, (banana) leaves. The parcel forces the food to steam in its own juices, producing a healthy, easy and attractive dish. It can also be done in a microwave with parchment. Adjust timing, depending on the weight (go for 70% strength).
Read more en papillote recipes: chicken en papillote with basil & tomatoes, Burmese steamed fish, Pesce in cartoccio (Italian fish parcel).
