Recipe: Ginger-Scallion Chicken Breasts Baked in Parchment and How to Make a Parchment Packet

GINGER-SCALLION CHICKEN BREASTS BAKED IN PARCHMENT

5 ounces dried shiitake mushrooms (about 1/3 cup; optional)
1 cup boiling water (if using shiitakes)
1/4 cup soy sauce
1/2 teaspoon Asian sesame oil
1/4 cup rice-wine vinegar
2 teaspoons honey
1 piece (4 inches) peeled fresh ginger - 3 inches finely grated; remainder sliced (divided use)
4 scallions, white and pale-green parts only (2 finely chopped; 2 cut into matchsticks, for garnish)
2 boneless, skinless chicken breasts (10 to 12 ounces each)

Preheat oven to 400 degrees F.

If using shiitake mushrooms, place them in a small bowl; pour the boiling water over and let the mushrooms soak until soft, about 15 minutes. Lift mushrooms from bowl; reserve soaking liquid for another use (such as making stock or risotto), or discard. Cut mushrooms into 12 thin slices.

Stir together soy sauce, oil, vinegar, honey and sliced ginger in a 9-inch-by-13-inch baking dish; set aside. Stir together the chopped scallion and grated ginger in a small bowl; set aside.

Rinse chicken and pat dry. Cut the chicken breasts in half lengthwise to make 4 pieces total; trim any fat. Using a sharp paring knife, make a long, deep horizontal cut in one side of each chicken piece to create a pocket, being careful not to cut all the way through. Spoon the scallion-ginger mixture into each piece, dividing evenly and spreading.

Transfer stuffed chicken pieces to baking dish with soy-sauce mixture. Marinate at room temperature, turning halfway through, 20 minutes.

Meanwhile, place a rimmed baking sheet in oven to heat.

Prepare packets.* Stack packets; weight with a baking sheet until ready to use (to help seams stay sealed).

Open one short end of each packet. Using a spatula, slide a chicken piece inside. Top each piece with 3 mushroom slices, if using. Crease firmly to reseal. Carefully transfer packets to preheated baking sheet.

Bake 10 minutes; the chicken should be cooked through. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining scallions.

*HOW TO MAKE A PARCHMENT PACKET

1. Fold a twenty-four-inch piece of parchment paper in half crosswise. Starting from the folded edge, cut a half-heart shape so that when opened, the parchment will be heart shaped. Arrange ingredients two to three inches from the crease.

2. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.

3. About two inches from the end, twist the parchment twice, gently but firmly, to seal. The paper puffs considerably while cooking, so the seams must be tightly sealed. Packets should not be prepared ahead of time-liquid in the food may weaken the paper.

"If it is sealed correctly, the parchment will swell in the oven, creating a billowing packet that can be brought to the table for each diner to break into and enjoy."

Serves 4
Source: Martha Stewart Living magazine, January 2005