Cajun French: le poulet farci (lu poo-lā far-see) – baked chicken
en Papillote is a method of cooking. Cooking in a bag, what fun. It is fun and also can be elegant. This recipe is for chicken, yet fish, vegetables and tofu could be used. The ingredients are for 1 serving. It is a complete meal cooked in a bag and is served in the bag also. Have fun, be creative and try different combinations.
Mais C’est Bon!
Enjoy!!
Ingredients: (per serving)
1 package per serving
Parchment Paper*
Olive oil
½ Zucchini
¼ onion
Large garlic clove
Boneless Chicken Breast or Thigh (about 1” thick)
2-3 oz Andouille
½ Red bell pepper (approx 9 strips)
Cajunville Seasoning or other Cajun Seasoning
Butter
Cayenne pepper
Salt
Black pepper
Directions:
Preheat oven: 325 convection 350 conventional
Cube ½ zucchini per serving
Thin slice ¼ onion per serving
Thin slice large clove garlic
Slice 8 rounds andouille, ⅛” thick, per serving
Slice red bell pepper, approx 9 strips per serving
Parchment Paper*
Sprinkle with olive oil
Place zucchini cubes on olive oil
Season zucchini with cajunville seasoning
Place onion and garlic on zucchini
Place pieces of butter on top (about ½ Tbl)
Place chicken on top of vegetables
Drizzle a little olive oil on chicken
Season chicken with cajunville seasoning**
Place pieces of butter on top of chicken (about ½ Tbl)
Place andouille rings on chicken
Place red bell pepper strips on andouille
Fold over parchment paper and crimp
Place in preheated oven and bake 30 minutes
Placed cooked package on plate
Cut, forming an H, cut down center then on each end
Peel back and enjoy
*use either 2 parchment rounds or length of parchment paper folded in half
**if you want more seasoning add cayenne pepper or salt & pepper
