Friday, October 5 2012, 10:45 AM MDT
Chicken and Autumn Vegetables en Papillote
As Aired On October 4, 2012
Recipe Courtesy Of Victoria Topham, Pinon Market & Café
2 C Butternut Squash, peeled and cut into matchsticks
2 C Parsnip, peeled and cut into matchsticks
2 cloves Garlic, Minced
1 Large Yellow Onion, Sliced
2 T Extra Virgin Olive Oil
¼ t Cayenne pepper
2 t Dried Thyme
Salt and Freshly Ground Black Pepper
¼ C 2 t Dry White Wine, divided (you may substitute apple juice)
4 ea Boneless Skinless Chicken Breast Cutlets from 2 large breasts, trimmed
¼ Cup Dijon Mustard
¼ Cup Italian Parsley, Minced
2 Large oranges peeled & sliced into 4 slices each
1.) Combine butternut squash, parsnip, onion, garlic, cayenne, & dried thyme in large bowl. Toss lightly with olive oil, salt and pepper. Set aside.
2.) In another bowl, combine Dijon mustard, 2 t white wine or apple juice and parsley. Set aside. Adjust oven rack to middle position and preheat to 350 degrees.
3.) Fold parchment paper (or foil ) in half and place- opened, like a book- on rimmed baking sheet. Place squash mixture on parchment papers half that is on the baking sheet. Drizzle with ¼ C white wine (or juice).
4.) Lightly salt chicken breast and place on squash mixture. Brush tops of chicken with Dijon-wine mixture. Top with orange slices.
5.) Fold the top side of parchment over the chicken and match the edges. Begin folding the parchment together to form a package. It is important to make sure all edges are sealed tightly - use your fingernail to crease seals. Twist corners of packet decoratively and place in oven. Bake packet 20 - 22 minutes or until internal temperature is 160. If you have sealed packet properly, it will puff up.
6.) Carefully open parchment and allow the steam to escape. Using tongs, remove orange slices and discard. Carefully lift chicken from packet and set aside. Slide vegetables and all accumulated juices onto serving platter and top with reserved chicken. Sprinkle with parsley and serve.
(Copyright 2012 Sinclair Broadcasting Group.)