Chicken Cutlets and Tomatoes in Packages
Instructions:
You can steam chicken directly over water, but better, in my
opinion, is to steam the chicken, along with the flavorful
juices of wine, tomato, oil, or stock, in a wrapped package
in the oven. This method—traditionally called cooking en
papillote—is simple and foolproof. It’s also impressive to
serve individual packages at the table, using either parchment
paper or aluminum foil to wrap the chicken and its
seasonings. Easier still, if not quite as attractive, is to combine
everything in a covered glass or ceramic baking dish.
Other protein you can use in this recipe: any cutlets—
pork, veal, or turkey.
4 boneless, skinless chicken breast pieces (3 whole
breasts), about 11/2 pounds
4 thick slices ripe tomato
Salt and freshly ground black pepper
12 fresh tarragon leaves or about 1/2 teaspoon dried
tarragon, or use basil, chervil, or dill
About 2 tablespoons extra virgin olive oil
Freshly squeezed lime juice
MAKES: 4 servings
TIME: 1 hour
- Heat the oven to 450 F. Tear off two 1-foot-square pieces of aluminum foil and put one on top of the other (the more traditional parchment paper is, of course, also acceptable). Put a chicken cutlet on the foil; top with a slice of a tomato, sprinkle with salt, pepper, and tarragon, and add a drizzle of oil and lime juice. Seal the package and repeat the process. Alternatively, layer all the ingredients neatly in a Dutch oven or covered baking dish. (At this point, you may refrigerate the packages or dish for up to 4 hours before proceeding.)
- Put the packages in a large baking dish and bake for about 20 minutes; the chicken will be white and tender when finished. If you’re cooking in a baking dish, check after 15 minutes. Serve closed packages, allowing each diner to open his or her own at the table.
- Chicken Cutlets with Broccoli and Sun-Dried Tomatoes in
Packages.
- Substitute a small piece of oil-cured sundried tomato and 2 or 3 small broccoli florets for the ripe tomato. Use marjoram, thyme, or oregano for the herb and substitute freshly squeezed lemon juice for lime juice.
- Chicken Cutlets with Grated Vegetables in Packages.
- Mix together about 1/2 cup each (3 cups total) of mixed grated vegetables, such as carrots, zucchini or summer squash, onion, potatoes, turnips, sweet potatoes, or winter squash and use this as the first layer. Use the tomato if in season. Sprinkle a few drops of balsamic or other vinegar over the top; omit the lime juice.