I’ve only recently gotten into the french style of cooking. Fun fact: they know what’s up. French food is more than just flavors. The appreciation and patience involved in french cuisine lends itself to a passion for food that I have only just begun to explore. The concept of cooking en papillote or in paper is a classic french technique. It seals in moisture, flavor and he best part ZERO CLEAN UP.
lemon artichoke chicken with pesto en papillote
- 4 chicken boobs
- 1/2 cup pesto
- 3 roma tomatos sliced
- 1 can artichoke hearts chopped
- 1 lemon sliced into rounds
- Pep (no salt! The cheese in the pesto is salty enough)
- 4 sheets of parchment paper or foil
Preheat the oven to 400 degrees.
On each sheet of parchment place one chicken breast. Spread 1/4 of the pesto onto each piece then top with artichokes, tomatoes and 2 slices of lemon. Crack some fresh pepper on top.
Seal up each sheet into a packet creasing the ends. Bake for 25 minutes!
Serve with rice, cauliflower mash or crashed potatoes. You’re practically French.