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The Real Food Academy
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(786) 395-0355
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(786) 730-7296
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Image of Chicken in Papillote

Chicken or Salmon in Papillote

Course Main Course
Cuisine French
Keyword chicken, papillote, salmon
Servings 1 servings
Author Chef Maria Cummins

Equipment

  • 12x18-inch pieces of parchment paper
  • Baking tray
  • Mixing bowl and rubber spatula

Ingredients

Chicken or Salmon in Papillote

  • 4 oz boneless chicken breast (or 4 oz salmon fillet)
  • ¼ red bell pepper julienned
  • ¼ cup zucchini julienned
  • 1 tbsp fresh parsley chopped
  • 4 12"x18" parchment paper

Compound Butter

  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp granulated garlic
  • ½ tsp brown sugar
  • Himalayan salt to taste
  • black pepper freshly ground
  • 1 tbsp butter softened

Instructions

Compound Butter

  • In a small bowl, mix the paprika, chili powder, granulated garlic, and sugar with the soft butter, roll into a ball, fold with plastic wrap and chill for a few minutes.

Chicken or Salmon in Papillote

  • Preheat oven to 375° F
  • Season the chicken breast (or salmon) with salt and pepper and set it aside.
  • Fold a piece of parchment paper in half crosswise. Place the bell peppers and zucchini on the right side of the parchment paper. 
  • Add the chicken or salmon on top of the veggies, then top with the compound butter and garnish with the parsley. 
  • Fold the sides of the parchment paper covering completely and seal the packet closed.
  • Place into oven and bake until cooked for about 15-16 minutes for the chicken or 10-12 minutes for the fish.
  • To serve, place a packet onto a plate, and cut open the paper to release the aroma.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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