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Herbed
Chicken Papillottes with Ile de France® Brie
The buttery Brie makes this dish irresistible. Yet, it's sinfully
simple to make, and cleanup is a breeze. Because
the cheese melts quickly, be sure yours is very
cold before stuffing it in the chicken. You can
even freeze the cheese for a few minutes beforehand.
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Ingredients:
4 boneless, skinless
chicken breast halves (7-8 oz. each) |
1 tsp. poultry seasoning |
½ tsp. garlic
powder |
½ tsp salt |
¼ tsp. black pepper |
6 oz. Saint André® cheese,
rind removed, sliced in fourths and well-
chilled |
4 cups cremini mushrooms,
sliced |
4 tsp. olive oil |
4 tsp. lemon juice |
4 sheets parchment paper,
15" long |
Total Time: 45 minutes
Serves: 4 |
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Directions:
- Preheat oven to 400°F.
- In
a small bowl, combine poultry seasoning, garlic
powder, salt and pepper.
- Cut
a pocket in each chicken; with chicken breast
skinned side down, insert a sharp knife into
the thinner end following through to the thicker
end and create a lengthwise pocket being careful
not to puncture sides of chicken breast.
- Insert
one slice of Saint André® cheese
into each pocket.
- Rub each chicken
breast with ½ tsp.
of spice mixture.
- Fold
each parchment sheet in half, and cut a large
heart shape using folded edge as the center.
- Unfold
each paper heart and place 1 cup of mushrooms
on one half, near the fold. Place chicken skinned
side up with the opening to the pocket folded
under. (This is to create a seal). Sprinkle
chicken breast with 1 tsp. each, olive oil
and lemon juice. Continue with remaining chicken
and mushrooms.
- Fold
over other half of heart to enclose the chicken
and mushrooms. Starting at the top of each
heart, make small overlapping folds to seal
the edges together. At the bottom of the heart,
twist the last folds a couple of times and
tuck under to make a tight seal.
- Bake for 25-30
minutes. Transfer packets to dinner plates
and let sit for 5 minutes. Carefully cut an "X" in
the top of each parchment package to allow
steam to escape.
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