Ginger Mango Chicken en Papillotes

This Ginger Mango Chicken takes a new twist on sweet and spicy, a combination your taste buds are sure to love!

What is en Papillotes cooking?

Although it isn’t something most people hear every day, we’ve come to love this method of cooking! En papillote means “in Parchment” in French. Pretty fancy, right? It might sound that way, but it’s actually a very simple cooking method to master. Basically, you just steam small portions of food in the oven using a parchment packet. The idea is similar to tinfoil dinners (we love these for camping!), but you bake rather than cook over a fire. In addition, the aroma from the steam when you open your parchment packets smells amaaaazing! 

What can I serve this with?

Serve with Garlic Supreme Quinoa, coconut rice (using coconut milk)- white (#1468), brown, or veggie. Another good side is your favorite green vegetable, sauteed in Garlic Supreme and sesame oil. 

More delicious en Papillotes recipes:

• Tilapia and Asparagus en Papillote
• Soy and Ginger Shrimp en Papillote
• Sweet and Sour Smoked Tofu and Pineapple en Papillote

This Ginger Mango Chicken takes a new twist on sweet and spicy, a combination your taste buds are sure to love! Plus, it’s the perfect meal for when only one or two will be around for dinner. And, it’s ready to eat in about 20 minutes! 

Ginger Mango Chicken en Papillotes

Ingredients:

• 1 lb boneless, skinless chicken breasts (#6519)
• 1 mango, peeled, pitted and sliced (or Wyman’s Mango Chunks #2655)
• 1 inch piece fresh ginger, peeled and cut into match sticks
• 1/3 cup cilantro leaves
• 1 jalapeno pepper, thinly sliced
• 4 tsp extra virgin olive oil (or avocado oil #3515)
• salt and pepper (#1146) (#1029)
• 1 lime cut into 8 wedges
• Parchment paper (#1153)

Instructions: 

1. First, preheat oven to 400 degrees. Then, cut four pieces of parchment paper, about 18 inches long.
2. Cut chicken breasts in half, horizontally. I sometimes call this ‘fileting’ your chicken.
3. Lay 1/4 of the mango slices in the center of each piece of parchment. Top with 1 piece of chicken, 1/4 of the ginger and jalapeno. Season each serving with salt and pepper and drizzle each piece of chicken with 1 teaspoon of olive oil.
4. To fold the packets, pull up the sides of the piece of parchment paper and bring them together over the chicken. Fold the edges together and down, creating several small folds. You’re essentially rolling the parchment down over the chicken. Fold the ends under or twist them together tightly.
5. Place the folded packets on a rimmed baking sheet and bake for 20 minutes.
6. When serving, carefully open packets (there will be steam, so use caution) and squeeze lime wedges over chicken.

Adapted by: https://jellytoastblog.com/ginger-mango-chicken-en-papillote/

Comments

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