Italian-style chicken papillottes

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Italian-style chicken papillottes

Italian-style chicken papillottes

Italian-style chicken papillottes
Italian-style chicken papillottes

Number of people

4 chicken breasts

250 g mozzarella cheese

4 zucchini

4 tomatoes

8 sheets of brick


2 onions



Olive oil

3 tablespoons white wine

1 tablespoon lemon

Preparation: 40 min
Cooking time: 30 min
Step 1
Brown the 2 chopped onions and a clove of crushed garlic in olive oil.
Step 2
Cut the chicken breasts into strips, then fry them in the onion for a few minutes, adding a dash of soy sauce, pepper, a dash of lemon and a little white wine.
Step 3
Set aside the meat when it is just cooked. In the bottom of the pan, cook the sliced zucchini and crushed tomatoes (to avoid having pieces of skin, first boil them in water for a few minutes; the skin then removes itself). Add a little oil and white wine.
Step 4
When the vegetables are cooked, prepare the papillotes: in the middle of each sheet of brick, place an additional one folded in 4 (to prevent it from tearing with the juice released during cooking).
Step 5
Place on these leaves, in order: a layer of thinly sliced mozzarella cheese, cooked chicken pieces, then 2 large spoonfuls of vegetables - save a little for the sauce - and chopped basil. Close the papillotes and place on an oiled baking sheet in a medium oven for about 10 minutes (until the papillotes are golden).
Step 6
Strain the vegetables reserved for the mixer, possibly add a little light fresh cream.
Step 7
Take the papillotes out of the oven, place one per plate, surround it with sauce, and serve with "tricolour" pasta, or spinach, or new small potatoes.

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