I have never been a fan of chicken breast meat, even less if it is boneless and skinless! There is so little fat in a boneless, skinless chicken breast that it is hard to cook it without the meat ending up dry or just tasteless. Wrapping it in bacon was a good option until now. How was I going to prepare my most dreaded protein without the use of fat?
|Seasoned with dried thyme, paprika and Garlic Mrs Dash|
CHICKEN BREAST EN PAPILLOTE
This recipe is salt free and very low fat.
1 or more boneless, skinless chicken breasts
|Ready for the oven|
Mrs. Dash Seasonings, salt free
Freshly ground black pepper
Other spices or seasonings
Preheat oven to 400F with a rack in the middle position.
Cut pieces of parchment paper, 10-inches wide, one for each chicken breast. See top photo; place each chicken breast on the parchment at a slight angle, season as desired. Fold the bottom corner over the chicken breast and fold the sides in to create a pouch. Put a few teaspoons of water into each pouch and continue rolling to close.
|Salt free and fat free... yet tender, juicy and succulent|
Bake in preheated oven until completely opaque all the way through and registers 165F on an instant read thermometer. Start checking after 20 minutes, total cooking time is usually 30-40 minutes depending on the size of the chicken breast.
Remove chicken breast from the parchment paper pouch, save the juices for a delicious salt free gravy or add to sauces or soups. Serve the chicken immediately, or let it cool and refrigerate for up to 4 days.
CHEF'S NOTE: For extra flavor try adding; fresh lemon slices, sliced onion, a garlic clove or fresh sprigs of herbs in the packages.
Till next time... Bon Appétit!
Photos and recipe by Sally Rae