Antoine Bouterin'S French Chicken In Parchment With

Name: Antoine Bouterin'S French Chicken In Parchment With Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless chicken breast halves (skinless & trimmed); 1 cup chopped leek, white parts only; 1/2 cup diced celery; 1 cup cored peeled cored peeled seeded and diced tomato; 1 lemon, zest of, grated; 2 garlic cloves, sliced; 3 tablespoons chopped scallions; 1 tablespoon minced fresh thyme; salt & freshly ground black pepper (to taste); 24 -30 fresh spinach leaves, washed, dried, stems removed; 6 tablespoons dry white wine

Servings: persons

6 boneless chicken breast halves (skinless & trimmed)
1 cup chopped leek, white parts only
1/2 cup diced celery
1 cup cored peeled cored peeled seeded and diced tomato
1 lemon, zest of, grated
2 garlic cloves, sliced
3 tablespoons chopped scallions
1 tablespoon minced fresh thyme
salt & freshly ground black pepper (to taste)
24 -30 fresh spinach leaves, washed, dried, stems removed
6 tablespoons dry white wine

1
Preheat oven to 400 degrees, or grill to medium-high.
2
Cut 6 pieces of heavy-duty aluminum foil (or parchment) into rectangles approximately 18 x 20 inches.
3
Rinse the chicken and pat dry with paper towels. Using a cleaver or heavy knife, slightly flatten each breast half.
4
Combine the leeks and celery. Put about 1/4 cup of the vegetables toward the bottom edge of each piece of foil.
5
Lay a chicken breast on top, and put 4 to 5 spinach leaves on top of the chicken.
6
Combine the tomatoes, lemon zest, garlic, scallions, thyme, and salt and pepper to taste. Divide this mixture evenly among the packets, spooning it on top of the chicken. Sprinkle 1 tablespoon of the wine over each one.
7
Fold the top half of each sheet of foil over the chicken so that the edges meet like a book. Fold the bottom edges up to make a 1-inch fold. Fold the 1-inch closure in half, making a 1/2-inch fold, and fold over once more with a 1/2-inch fold. Fold the sides in the same way. You should have formed a packet, closed tightly around the ingredients.
8
Place on a large baking sheet and bake for 20 to 25 minutes, or until the foil packages swell up. Or cook about 14 to 16 minutes in a covered grill.
9
Serve in the packages. letting your guests slit open the foil at the table, and enjoy the fragrant aroma that steams out.
10
Good with a side salad, and a crusty loaf of bread for mopping the juices.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 boneless chicken breast halves (skinless & trimmed), 1 cup chopped leek, white parts only, 1/2 cup diced celery, 1 cup cored peeled cored peeled seeded and diced tomato, and more.

Yes, Antoine Bouterin'S French Chicken In Parchment With Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antoine Bouterin'S French Chicken In Parchment With Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions