Best 6 Mediterranean Chicken En Papillote Recipes

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Embark on a culinary journey to the sun-soaked shores of the Mediterranean with our delightful collection of chicken en papillote recipes. These recipes capture the vibrant flavors and healthy essence of Mediterranean cuisine, using fresh herbs, zesty citrus, and succulent vegetables to create dishes that are both flavorful and nutritious. From the classic French en papillote technique to more adventurous variations, our recipes offer a range of options to suit every taste and skill level. Discover the secrets to perfectly cooked chicken, tender vegetables, and aromatic herbs, all sealed within a parchment paper parcel that preserves the natural flavors and nutrients. Prepare to tantalize your taste buds and impress your family and friends with these delectable Mediterranean-inspired chicken en papillote dishes.

**Recipes Included:**

* **Classic Mediterranean Chicken en Papillote:** Experience the authentic flavors of the Mediterranean with this timeless recipe. Chicken breasts are seasoned with a vibrant blend of herbs, lemon, and garlic, then steamed to perfection within a parchment paper pouch.

* **Provencal Chicken en Papillote:** Infused with the aromatic herbs de Provence, this Provencal-inspired recipe creates a fragrant and flavorful chicken dish. Sun-dried tomatoes and olives add a touch of Provençal sunshine to this delightful meal.

* **Greek Lemon Chicken en Papillote:** Transport yourself to the idyllic shores of Greece with this zesty lemon chicken en papillote. Juicy chicken is marinated in a tangy lemon-herb sauce before being steamed to perfection, resulting in a refreshing and flavorful dish.

* **Spanish Chicken en Papillote with Chorizo:** Experience the vibrant flavors of Spain with this chorizo-infused chicken en papillote. Spicy chorizo, smoky paprika, and saffron lend their unique flavors to this delectable dish, creating a taste of Spanish sunshine.

* **Italian Chicken en Papillote with Sun-Dried Tomatoes and Pesto:** Indulge in the rich flavors of Italy with this sun-dried tomato and pesto chicken en papillote. Juicy chicken is paired with succulent sun-dried tomatoes and a vibrant pesto sauce, all enveloped in a parchment paper parcel for a flavorful and aromatic dish.

Here are our top 6 tried and tested recipes!

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE



Fish en Papillote, Mediterrnanean-style image

Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 13

1 1/4 lb cod fish fillet ((1-inch thick) cut into 4 pieces)
Kosher salt and black pepper
1/2 tomato (thinly sliced into 4 rounds)
½ green bell pepper (cored, thinly sliced into 4 rounds)
½ lemon (thinly sliced into rings)
Handful pitted green olives (optional)
¼ cup extra virgin olive oil
Juice of ½ lemon
1 shallot (chopped)
2 garlic cloves (chopped)
1 tsp oregano
1 tsp paprika
½ tsp cumin

Steps:

  • Heat the oven to 425 degrees F.
  • Season the fish with kosher salt and pepper on both sides.
  • Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
  • Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
  • Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
  • Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
  • Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
  • To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

Nutrition Facts : Calories 221.3 kcal, Carbohydrate 4.9 g, Protein 26.1 g, Fat 11.7 g, SaturatedFat 1.7 g, Sodium 370.9 mg, Fiber 1.4 g, Sugar 1.7 g, ServingSize 1 serving

MEDITERRANEAN CHICKEN EN PAPILLOTE



Mediterranean Chicken En Papillote image

This recipe was in our local newspaper recently, posted by Nadine Fownes, the Food Columnist. I made it last night for friends and it was delicious and well received. We were late getting home from a basketball game and our guests arrived before I had finished prepping the ingredients. As a result everyone gathered in the kitchen while I finished dicing and chopping. Then I had my partner read out how much went in each "package" and the assembly became entertainment. The colour mix is wonderful and the the combination of flavours outstanding. The parchment paper I had was not easily folded and secured so I ended up putting a staple in each end to keep it secure. The wine wasn't added until the last step when 2 of the 3 sides were fastened!

Provided by Joan in N.S.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken breasts, cut into cubes
16 small grape tomatoes or 16 small cherry tomatoes
1/4 cup sun-dried tomato, roughly chopped
1 yellow peppers or 1 orange bell pepper, cut into strips
1/2 small red onion, thinly sliced
2 -4 garlic cloves, crushed and finely chopped
16 kalamata olives, whole
1/2 cup feta cheese, crumbled
salt
fresh ground black pepper
1/2 cup dry white wine
2 tablespoons olive oil
1/4 cup flat leaf parsley, chopped
1/4 cup fresh basil, torn
4 slices fresh lemon (thin slices)
four large squares parchment paper

Steps:

  • Preheat oven to 400°F.
  • Prepare ingredients and line them up on the counter.
  • Take four parchment paper squares and place two squares on each of two baking sheets.
  • Starting with chicken, divide cubes among parchment sheets.
  • Next, divide tomatoes among the squares, followed by chopped sun-dried tomatoes, pepper strips, sliced onion, chopped garlic, olives and crumbled feta.
  • Season each mound with salt and pepper, then dribble a little white wine and olive oil over each mound. Sprinkle in herbs; top each with a lemon slice.
  • To wrap packages: Pick up one corner of the parchment paper and fold over to meet opposing corner, line up the edges taking care to keep all ingredients inside the paper. Starting at one end, fold over the edges and crimp to make a fairly tight seal all the way around. Place package on baking sheet. Repeat with remaining parchment squares.
  • Slide baking sheets into preheated oven and bake 25 minutes.
  • While the packets are baking, make a side-dish such as plain steamed rice or quinoa.
  • When packets are finished, slide each onto a plate, make a tiny tear in the centre of each package so a little steam can escape (be careful of the hot steam) and serve right away.
  • Note: Recipe makes four servings, but ingredient amounts can easily be scaled up or down to make more or fewer servings.

MEDITERRANEAN SALMON EN PAPILLOTE (IN A PAPER PACKAGE)



Mediterranean Salmon en Papillote (in a paper package) image

Provided by Kelsey Nixon

Time 27m

Yield serves 4

Number Of Ingredients 14

1 cup chicken broth
3/4 cup uncooked couscous
1 cup halved grape tomatoes
1/4 cup chopped pitted kalamata olives
2 tablespoons minced red onion
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano
1 teaspoon minced garlic
7 teaspoons extra virgin olive oil, divided
4 TBS Greek seasoning*
4 (6-ounce) salmon fillets
1 Spanish onion, sliced
12 thin lemon slices (about 1 1/2 lemons)

Steps:

  • 1. Preheat oven to 425 degrees F.
  • 2. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous, tomatoes, and the next 6 ingredients in a large bowl. Add 1 tablespoon oil, and season to taste with kosher salt and cracked black pepper; toss to combine. Set aside.
  • 3. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut, following the heart shape, and open. Sprinkle both sides of fillets with 1 TBS of Greek seasoning each. Place 1 fillet near the fold of each piece of parchment. Top each fillet with 1/4 cup onion slices and 3 lemon slices; drizzle 1 teaspoon oil over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425degrees for 12 minutes. Place on plates; cut open. Serve immediately with couscous.

MEDITERRANEAN CHICKEN EN PAPILLOTE



Mediterranean Chicken en Papillote image

Provided by Martha Stewart

Number Of Ingredients 12

1 tablespoon whole grain Dijon mustard
2 tablespoons red-wine vinegar
Pinch of sugar
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves
20 to 24 thin asparagus spears, trimmed
12 cherry tomatoes, halved
20 Kalamata olives, pitted
3 artichoke hearts, steamed and quartered
8 basil leaves, torn
1/2 cup crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, whisk mustard, vinegar, and a pinch each of sugar, salt, and pepper together. Continue to whisk while slowly drizzling olive oil in until completely combined.
  • Season chicken on both sides with salt and pepper; set aside.
  • Cut 4 pieces of parchment paper into 16-by-18-inch pieces. Fold each sheet in half lengthwise, then open and place on a work surface. Divide asparagus evenly among the four pieces of parchment; place them on the left side of the fold near the crease, centered evenly between the top and bottom of the parchment paper. Place a chicken breast on top of each bed of asparagus. Drizzle with about 1 tablespoon vinaigrette. Top chicken breasts with tomatoes, olives, artichokes, basil, and feta. Drizzle each with about 1 tablespoon more vinaigrette.
  • Fold the right half of one parchment paper over contents and, starting with the top right corner, form a half-moon packet making small but tight pleats all the way around to seal completely. Repeat process to form remaining packets.
  • Transfer the packets to rimmed baking sheets and cook for 25 to 28 minutes. To serve, place packets directly on each of four plates and use kitchen shears or a sharp knife tip to open packets at the table.

CHICKEN EN PAPILOTTE MANY WAYS



Chicken en Papilotte Many Ways image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 skinless, boneless chicken breast halves, tenderloins removed
3 tablespoons green or black olive paste
1 tablespoon vegetable oil
3 (12 ounces) new potatoes, washed
2 ripe tomatoes
Salt and freshly ground black pepper
4 small tomatoes, washed and cored and sliced

Steps:

  • Preheat the oven to 450 degrees. Rub the olive paste on both sides of each chicken breast half.
  • Cut the potatoes into 1/16th-inch slices and thinly slice the tomatoes. Set 4 12-inch squares of foil on the counter. Lightly oil the center of each piece of foil and spread some potato slices in the middle; season them with salt and pepper. Cover the potatoes with a chicken breast half, then cover with more potato slices, salt and pepper and the tomato slices. Wrap the chicken airtight, in a deli sandwich wrap, and set the packages on a baking sheet. Bake for 30 minutes.
  • When the chicken is done unwrap the packages carefully (be careful the steam which will escape when you open the packages does not burn your hands.) Transfer the chicken, potatoes, tomatoes and the natural juices to deep plates.
  • Variations: Instead of the potatoes spread 1/2 cup drained canned white beans, a couple of slivers of fresh garlic, a leaf or two of fresh sage and a teaspoon of extra virgin olive oil underneath the chicken. Top the chicken with the tomatoes. Or spread each chicken breast half with 1 teaspoon each of oriental sesame oil, soy sauce and rice vinegar. Top each chicken breast half with 1/2 cup sliced jicama; 1 cup raw fresh spinach and 1 sliced scallion. Open and garnish with sesame seeds. Or, instead of the green olive paste and tomatoes, season each chicken breast half with barbecue sauce or ketchup and top with 1/2 cup of frozen corn kernels; leave the potatoes in (especially good for kids)

MEDITERRANEAN CHICKEN PACKETS



Mediterranean Chicken Packets image

Boiled new potatoes or buttered orzo are good partners for this savory chicken dish from reader Joanna Douglass of Jackson, Tennessee. If you don't have Italian seasoning, substitute dried oregano instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 9

4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes, drained
4 artichoke hearts (from a 14-ounce can), quartered
12 Kalamata olives, halved and pitted
4 teaspoons capers
1/2 cup crumbled feta (2 ounces)
1/2 teaspoon Italian seasoning
1 tablespoon olive oil

Steps:

  • Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
  • Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
  • Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.

Nutrition Facts : Calories 324 g, Fat 12 g, Fiber 1 g, Protein 44 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Choose fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Look for produce that is in season and free of blemishes, and choose high-quality proteins and dairy products.
  • Use good quality parchment paper: Not all parchment papers are created equal. Choose a brand that is sturdy and won't tear easily. This will help to ensure that your en papillote packets stay intact during cooking.
  • Fold the parchment paper packets correctly: To prevent the packets from leaking, make sure to fold them tightly and securely. You can use a damp cloth to help you seal the edges of the packets.
  • Don't overcrowd the packets: Make sure to leave enough space in the packets for the food to cook evenly. If the packets are too crowded, the food will not cook properly.
  • Cook the packets at the correct temperature: The cooking temperature and time will vary depending on the recipe. Be sure to follow the recipe instructions carefully to ensure that the food is cooked through.

Conclusion:

En papillote is a healthy and delicious way to cook a variety of foods. It is a simple technique that can be used to cook everything from chicken and fish to vegetables and desserts. By following these tips, you can create delicious and impressive en papillote dishes that your family and friends will love.

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