I have always been fascinated by cooking things “en papillote” which is the French technique of cooking something in a wrapped packet. A lot of times this means fish or chicken cooked in beautifully folded parchment paper, although I am definitely still working on my folding techniques and haven’t quite mastered the beautiful fold yet.
I love this technique for healthy cooking because not only does it create an exciting surprise for your guests to open I can imagine a fun game of guess what’s for dinner tonight it also an extremely easy, no-mess, and extremely healthy way to cook. You can add almost any combination of veggies and herbs to either chicken or fish, pop in the oven, and in minutes you have a beautiful dinner that’s fun and delicious. For this version, I adapted a Martha Stewart recipe, to create an Asian style chicken en papillote. I served it with some quickly sauteed baby bok choy with garlic. This recipe has a lot of subtle, clean flavors.
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