Fish or Chicken in Parchment Paper
rec.food.cooking/Christy Corse Kalahar/1993
Something that I have made quite a few times that is easy, quick, guaranteed and a lovely presentation is fish or chicken in parchment paper. You can do this in aluminum foil but it is much more elegant in the paper. I had quite a bit of trouble finding the paper but you should be able to find it, if not at the grocery store, then at a gourmet shop. You can do quite a few variations on this theme and the directions are basically the same. I will give you a basic recipe that I used for chicken.
parchment paper
boneless/skinless chicken breasts (however many you prefer)
Dijon large grained mustard
thyme
onion thinly sliced
carrot, julienned
Cut the parchment paper into circles large enough to be folded over and sealed around the breasts.
Pound chicken breasts to make an even thickness. Lightly salt and pepper breasts.
Spread a thin layer of mustard on each breast.
Cover each breast with about 1/8 cup of carrots and a few rings of the onion then sprinkle about an 1/8 of a tsp of thyme on each breast.
Place each breast on half of the circle of parchment paper and fold over to form a semi-circle and seal the edges well by folding them a few times.
Place on a cookie sheet and cook for about 10-12 minutes in a 400 degree F oven.
Cut an X in the top of each packet to serve.
This is so simple and can be done with fish using any sort of toppings.
Some of my favorite variations are:
Fish with tomato slices, olives, oregano, and zucchini.
Chicken with lemon slices, onion, lemon pepper and carrots.
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