Chicken in papillotes with zucchini
4 servings
90 minutes
Chicken in papillote with zucchini is a refined dish of European cuisine that combines simplicity of preparation with exquisite flavor. Papillote cooking allows the chicken fillet to retain its juiciness while enhancing the aroma of fresh vegetables and spices. Historically, the method of baking in paper was used to achieve a perfect balance of textures and flavors. In this recipe, tender chicken meat absorbs the juices of zucchini, tomatoes, and lemon, gaining a light tanginess and freshness. Baking creates softness inside and a light crust outside. This dish is perfect for a light dinner or festive table, pairing well with white wine or fresh salads. It delights not only with its taste but also with its simplicity of presentation, highlighting its elegance.
1
Preheat the oven to 200–210 degrees.
2
At this time, cut the chicken fillet into strips.
- Chicken fillet: 8 pieces
3
Wash the zucchini, peel them, and cut into strips.
- Zucchini: 4 pieces
4
Then you clean a clove of garlic and chop it finely.
- Garlic: 1 clove
5
You wash the lemon and cut it into small pieces.
- Lemon: 1 piece
6
Sauté peeled tomatoes, zucchini, garlic, and lemon over high heat, stirring constantly.
- Peeled tomatoes: 2 pieces
- Zucchini: 4 pieces
- Garlic: 1 clove
- Lemon: 1 piece
7
Remove from heat. Then prepare rectangular sheets of baking paper, place chicken and sautéed vegetables inside, and wrap.
- Chicken fillet: 8 pieces
- Zucchini: 4 pieces
- Peeled tomatoes: 2 pieces
- Garlic: 1 clove
- Lemon: 1 piece
8
Place in the oven and bake for 15-20 minutes.