When I parchment bake chicken I make sure to give it a bit of a sear in a skillet first…
Spray a non-stick skillet with a bit of spray oil, heat the skillet, throw in the chicken breasts & sear - you're just getting a little color on them, this will make them look more appealing when finished. I had a little bit of green onion in the pan while searing, you could put garlic in the pan as well… add spices if you choose, its up to you.
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| Seared for color |
Once seared you'll place the chicken on a piece of parchment paper, add herbs & spices of your choosing (pick something flavorful). I cut my parchment paper into a long oval, fold in half, place the chicken in the center, then crimp the edges to form a pouch.
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| In its parchment pouch |
I like to put a temperature probe into the center of the largest breast, that way I make sure they get cooked to the proper temperature, I just crimp the paper around the probe as well.
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| Ready for the oven |
I place my pouches on a cookie sheet and pop them into an oven that has been preheated to 425 F, and bake until the temperature probe reads 170 F.
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| Juicy!! |
Take out of the oven and carefully remove the breasts from the parchment - watch out for steam - Jeff likes it when I put the juices on his plate with the chicken, its your choice as to what you'd like to do.
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