GINGER-SCALLION CHICKEN BREASTS BAKED IN PARCHMENT
On paper, poultry recipes sound appetizing, but the results can be dry. Not so here. Tuck ginger and scallions in lean boneless chicken, soak in an Asian marinade, and top with shiitakes in a single-serving parchment envelope. Also try it with Coconut Rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. If using shiitake mushrooms, place them in a small bowl; pour the boiling water over, and let the mushrooms soak until soft, about 15 minutes. Lift mushrooms from bowl; reserve soaking liquid for another use (such as making stock or risotto), or discard. Cut mushrooms into 12 thin slices.
- Stir together soy sauce, oil, vinegar, honey, and sliced ginger in a 9-by-13-inch baking dish; set aside. Stir together the chopped scallion and grated ginger in a small bowl; set aside.
- Rinse chicken, and pat dry. Cut the chicken breasts in half lengthwise to make 4 pieces total; trim any fat. Using a sharp paring knife, make a long, deep horizontal cut in one side of each chicken piece to create a pocket, being careful not to cut all the way through. Spoon the scallion-ginger mixture into each piece, dividing evenly and spreading.
- Transfer stuffed chicken pieces to baking dish with soy-sauce mixture. Marinate at room temperature, turning halfway through, 20 minutes.
- Meanwhile, place a rimmed baking sheet in oven to heat. Prepare packets (for tips on folding parchment, see Enlightened Cooking). Stack packets; weight with a baking sheet until ready to use (to help seams stay sealed).
- Open one short end of each packet. Using a spatula, slide a chicken piece inside. Top each piece with 3 mushroom slices. Crease firmly to reseal.
- Carefully transfer packets to preheated baking sheet. Bake 10 minutes; the chicken should be cooked through. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining scallions.
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Emily IYANGO
[email protected]Yum! This dish was a hit with my family. The chicken was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Alex Roy
[email protected]This recipe is a winner! The chicken was tender and juicy, and the sauce was flavorful and delicious. I will definitely be making this again.
Sami Abdu
[email protected]So easy and delicious! The chicken was cooked to perfection and the sauce was amazing. Will definitely be making this again.
Robert Witek
[email protected]This recipe was a breeze to make and the results were incredible! The chicken was moist and flavorful, and the sauce was the perfect finishing touch. Highly recommend!
Alice Perez
[email protected]The chicken was a little dry, but the sauce was amazing! I would definitely make this again, but I would cook the chicken for a shorter amount of time.
Hussain Munnna
[email protected]This dish was easy to make and turned out great! The chicken was cooked perfectly and the sauce was delicious. I served it with rice and it was a perfect meal.
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[email protected]I followed the recipe exactly and the chicken turned out great! The sauce was a little too salty for my taste, but that's easily adjusted. Overall, this is a great recipe that I will definitely make again.
ThatGenjiMain
[email protected]This recipe is a keeper! The chicken was so tender and juicy, and the ginger-scallion sauce was the perfect balance of sweet and savory. I highly recommend this recipe.
Akidul111 01631025632
[email protected]I made this dish last night and it was a hit with my family! The chicken was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Becky Boydston
[email protected]This recipe was absolutely delicious! The chicken was moist and flavorful, and the ginger-scallion sauce was the perfect complement. I will definitely be making this again.