Cooked en papillote (French for ‘in parchment’), this chicken is really tender and juicy, making for the perfect burger, salad accompaniment, pasta topping or sandwich filling.
Cooking something en papillote involves sealing it in an envelope made from parchment/baking paper. The envelope is placed in the oven and puffs up full of steam generated from its contents, if sealed correctly. All of the cooking liquids are retained as it cooks, ensuring the meat stays moist and flavourful.
Pesto Chicken en Papillote
- 1 chicken fillet per person
- 1 teaspoon of pesto per fillet
- salt and pepper to season
- baking/parchment paper
Preheat the oven to 180 °C (fan).
Season the chicken fillets with salt and pepper. Using 1 teaspoon per fillet, rub the pesto all over the chicken.
Fold a large piece of parchment paper in half so that it forms a flap. Open out, and place the chicken in the centre of one half. Cover the chicken with the other half so that it’s sandwiched between the two sides of parchment (like money in a birthday card!). Double-fold the three edges of the parchment so they create a seal. For good measure, fold the corners too! Flip the whole parcel upside-down (to stop the folds opening) and place on a baking tray.
Cook in the oven for 20 minutes. Be careful opening up the envelope as the buildup of steam may puff out and burn you.
Tag @thecorkfork on Instagram to show off your pesto chicken dish